Plum Chicken and Mushroom Stir-fry 

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Whip out the wok and whip up this tasty stir-fry!

Ingredients:

30 g almonds, skin on

2 Tbsp olive oil

400 g skinless chicken breast, thinly sliced

300 g cup mushrooms, halved

2 medium carrots, cut into matchsticks

100 mL plum sauce

1/4 jar Asia at Home Thai Chilli Jam chilli paste (47g)

125 g snow peas, topped, shredded

Directions:

Heat a wok over medium-high heat. Add almonds and stir-fry 3 minutes or until toasted.

Remove to a plate. Increase the heat to high. Add 2 tsp oil and swirl to coat the wok. Add half of the chicken and stir-fry for 2 minutes, until golden. Remove to a plate, repeat with remaining oil and chicken.

Add remaining oil to the wok. Add mushrooms and stir-fry 1 minute. Add carrot and stir-fry a further 1 minute.

Combine plum sauce and Thai chilli stir-fry paste in a bowl. Return the chicken to the wok. Add plum sauce mixture, snow peas and almonds and stir-fry for 2 minutes until heated through.

Variations:

Serve with brown rice. Serving suggestion not included in the nutritional information.

Author:

Fresh Finesse

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