Chinese Plum Chicken Stir Fry

Adapted from Kitchen Sanctuary

When you need a fast, satisfying dinner better than takeout, turn to this stir fry in a pinch! Sweet and spicy with an added zing of plum to complement the crispy chicken, this is a perfect back to school prep meal--ready, set, go!

INGREDIENTS

• 3 tbsp vegetable, peanut or rapeseed oil

• 3 chicken breast filets chopped into bite-size chunks

• 2 tbsp corn starch

• 1 medium egg

• 10 tbsp plain (all-purpose) flour

• 1 tsp salt

• ½ tsp pepper

• 1 tsp garlic powder

• 2 tsp paprika

• 3 plums sliced

• 1 red bell pepper sliced

• 1 green bell pepper sliced

• 1 yellow bell pepper sliced

• 1/2 serrano pepper, diced (optional, for a kick!)

• 2 cloves of garlic peeled and minced

Sticky sauce:

• 2 Tbsp tomato puree/paste

• 1 Tbsp Chinese rice vinegar or white balsamic vinegar will work too

• 3 Tbsp light brown sugar

• 2 Tbsp sweet chili sauce

• 2 Tbsp Bourbon Barrel soy sauce

• 1 tsp chili flakes

• 3/4 cup pineapple juice or use this Pineapple Mule Simple Times mixer

• White rice and scallions, for serving

INSTRUCTIONS

• Heat the oil in a wok or large frying pan until very hot.

• While the oil is heating, place the chicken in a bowl and sprinkle on the corn starch. Mix together with a fork or your hands until the chicken is coated.

• Now break the egg into the bowl with the chicken and mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.

• Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.

• Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches.

• Once golden brown, add the plum slices, peppers, and garlic. Cook with the chicken for 2 minutes, stirring often, until the plum starts to soften.

• Now add all of the sauce ingredients to the wok, stir, and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).

• Turn off the heat and divide between four bowls. Serve with white rice and top with spring onions and chlli flakes.