A vibrant and flavorful stir-fry dish combining tender chicken with a spicy plum sauce, perfect for a quick and delicious meal.
Heat a wok over high heat until hot. Add a tablespoon of oil and swirl to coat.
Ensure the wok is hot before adding oil to prevent sticking.
Mix oyster sauce, plum sauce, dry sherry, and chili sauce in a bowl to create the sauce.
Taste the sauce and adjust the spice level by adding more chili sauce if desired.
Add a quarter of the chicken to the wok and stir-fry for 2-3 minutes until browned. Transfer to a bowl and repeat with the remaining chicken, adding more oil as needed.
Cook the chicken in batches to avoid overcrowding the wok.
Add a teaspoon of oil to the wok and stir-fry the garlic, ginger, spring onions, and red chili for 30 seconds.
Stir constantly to prevent the aromatics from burning.
Add the bok choy and stir-fry for 1 minute until bright green.
Cut the bok choy into manageable pieces for even cooking.
Return the chicken to the wok and pour in the sauce. Stir-fry for 1-2 minutes until combined.
Ensure the chicken is evenly coated with the sauce.
Stir through the cashew nuts and basil leaves.
Add the garnishes just before serving to maintain their texture and flavor.
Serve the stir-fry with steamed rice or fried rice.
Garnish with additional basil leaves for a fresh touch.
Continue in our app for the best experience
