Stir-fried Chicken with Pickled Plums話梅炒雞球
Tender pieces of boneless chicken thigh stir-fried with tangy pickled plums, crisp bell peppers, and a savory-sweet sauce. A delightful balance of flavors for a classic Cantonese meal.
01Ingredients
- 300g Boneless, skinless chicken thigh
- 150g Red bell pepper
- 150g Green bell pepper
- 8 Pickled plums
- 3cloves Garlic
- 15g Ginger
- 2stalks Spring onion
- 30ml Cooking oil
- 15ml Light soy sauce
- 5ml Dark soy sauce
- 10ml Rice vinegar
- 15g Sugar
- 20g Plum sauce
- 10g Cornstarch
- 30ml Water
- 50ml Chicken stock
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs28.2g
- Fat21.8g
Fiber 2.1 gSodium 892 mg
02Steps
- Cut the chicken thigh into bite-sized pieces. Marinate with cornstarch, light soy sauce, and a little oil.
- Seed and slice the bell peppers. Mince the garlic and ginger. Chop the spring onion into sections. Roughly chop the pickled plums.
- In a bowl, combine light soy sauce, dark soy sauce, rice vinegar, sugar, plum sauce, and chicken stock. Mix cornstarch with water in a separate small bowl to create a slurry.
- Heat cooking oil in a wok over high heat. Add the chicken pieces and stir-fry until lightly browned and almost cooked through. Remove chicken from the wok.
- Add a little more oil if needed. Sauté the minced garlic and ginger until fragrant. Add the bell peppers and stir-fry for a minute.
- Return the chicken to the wok. Add the chopped pickled plums. Pour in the prepared sauce mixture. Bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Toss well to coat all ingredients.
- Stir in the spring onion sections just before serving.
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