Chicken And Plum Sauce

  1. Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry chicken 2-3 mins until browned. Transfer chicken to a bowl.
  2. Heat remaining 1 tbsp oil in wok on high heat. Stir-fry carrot, zucchini, pepper, water chestnuts, garlic and ginger for 2-3 mins, until vegetables are just tender.
  3. Whisk soy sauce and cornstarch in a small bowl. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 mins until sauce thickens. Serve topped with cashews.

oil, chicken breasts, carrot, zucchini, red pepper, water chestnuts, garlic, ginger, soy sauce, cornstarch, plum sauce, bean sprouts, cashews

Taken from recipes-plus.com/api/v2.0/recipes/25747 (may not work)

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