Ingredients
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olive oil
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700 g chicken breasts, sliced thinly
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1 onion, sliced thinly
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3 garlic cloves, crushed
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2 teaspoons fresh ginger, grated
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2 red chilies, chopped finely (add as many or few seeds as you want.)
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1 tablespoon soy sauce
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200 g green cabbage, shredded (I used and asian cabbage.)
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2 small carrots, cut into matchsticks
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5 broccoli florets, chopped
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50 g snow peas, trimmed
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120 g bean sprouts
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8 dried whole shiitake mushrooms, soaked, sliced thinly
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3 tablespoons sweet chili sauce
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3 tablespoons plum sauce
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2 green onions, sliced thinly
Instructions
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.