Name: Plum chicken with cashews
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 600 gram chicken breast fillets, sliced thinly; 1 medium_piece (150g) brown onion, sliced thinly; 2 clove garlic, sliced thinly; 1 medium_piece (200g) red capsicum, sliced thinly; 1 medium_piece (200g) yellow capsicum, sliced thinly; 1 medium_piece (120g) carrot, cut into matchsticks; 115 gram baby corn, halved lengthways; 1/3 cup (80ml) plum sauce; 2 tablespoon japanese soy sauce; 1/3 cup (50g) roasted unsalted cashews; 1/3 cup fresh coriander leaves, firmly packed

Ingredients

2 tablespoon peanut oil

600 gram chicken breast fillets, sliced thinly

1 medium_piece (150g) brown onion, sliced thinly

2 clove garlic, sliced thinly

1 medium_piece (200g) red capsicum, sliced thinly

1 medium_piece (200g) yellow capsicum, sliced thinly

1 medium_piece (120g) carrot, cut into matchsticks

115 gram baby corn, halved lengthways

1/3 cup (80ml) plum sauce

2 tablespoon japanese soy sauce

1/3 cup (50g) roasted unsalted cashews

1/3 cup fresh coriander leaves, firmly packed

Method

1.Heat half the oil in wok, stir-fry chicken, in batches, until browned. Remove from wok.

2.Heat remaining oil in wok stir-fry onion and garlic until onion softens. Add capsicums, carrot, corn and sauces, stir-fry until vegetables are tender.

3.Return chicken to wok with nuts and coriander, stir-fry until hot, season to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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