Chinese Plum Chicken Stir Fry [Quick & Easy]

Start by mixing together all of the sauce ingredients in a bowl. Then put to one side.

2 tbsp tomato puree, 1 tbsp Chinese rice vinegar, 3 tbsp light brown sugar, 2 tbsp sweet chilli sauce, 2 tbsp dark soy sauce, 1 tsp chili flakes, 180 ml (3/4 cup) pineapple juice

Place the chicken in a separate bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.

3 chicken breast fillets, 2 tbsp cornflour

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

1 egg

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.

100g g (10 tbsp or 4/5 of a cup) plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika

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

3 tbsp oil

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 (I find I can do it in one batch so long as there are no more than 3 chicken breasts).

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.

3 plums, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 2 cloves garlic

Pour over the sauce you mixed earlier. 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 rice and top with spring onions and chilli flakes.

boiled rice or egg fried rice, chilli flakes, shredded spring onions