Best Chili Plum Stir Fry Chicken Recipes

Plum-Glazed Chicken Stir-Fry image

Provided by Yvette Hanel

Categories Chicken

Number Of Ingredients 11

3 Tbsp vegetable oil
1 medium head of bok choy, stems sliced thin, greens chopped
4 tsp teaspoons chili-garlic sauce
1 Tbsp grated fresh ginger
salt and pepper
1/4 c plum sauce
2 tsp soy sauce
2 tsp rice vinegar
4 boneless, skinless chicken breast cut crosswise into 1/4 inch thick slices
2 scallions, sliced think
noodles or rice

Steps:

1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Add bok choy stems and cook until just tender, about 3 minutes. Add bok choy greens and cook until wilted, about 2 minutes. Add ginger, 2 teaspoons chili-garlic sauce, and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Transfer bok choy mixture to colander, tent with foil and let drain.
2. Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of the chicken until no longer pink about 3 minutes; transfer to plate and repeat with remaining oil and chicken.
3. Return first batch of chicken with juices to skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to platter and top with chicken. Serve with Asian noodles or white rice. ( I actually serve it this way because my family likes it this way...rice or noodles in bowl top with chicken mixture and then top with bok choy mixture). This is a very spicy dish!

Plum Glazed Chicken Stir Fry image

Provided by budgiesntiels

Categories Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons vegetable oil
1 medium head bok choy, stems sliced thin, greens chopped
1 tablespoon ginger, grated
4 teaspoons chili-garlic sauce
salt and pepper
1/4 cup plum sauce
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/4 inch slices
2 scallions, sliced thin

Steps:

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering.
Add bok choy stems and cook until tender, about 3 minutes.
Add bok choy greens and cook until just wilted, about 2 minutes.
Add ginger, 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant, about 30 seconds.
Transfer bok choy mixture to colander, tent with foil, and let drain.
Whisk plum sauce, soy sauce, vinegar and remaining chili- garlic sauce in a small bowl.
Pat chicken dry with paper towels and season with salt and pepper.
Heat 1 tablespoon oil in an empty skillet over medium- high heat until just smoking.
Cook half the chicken until no longer pink, about 3 minutes; transfer to a plate. Repeat with remaining oil and chicken.
Return first batch of chicken with juices to the skillet.
Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute.
Transfer bok choy to a platter and top with chicken. Serve with noodles or rice.

Nutrition Facts : Calories 321.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 98.8, Sodium 382.4, Carbohydrate 9.8, Fiber 0.5, Sugar 0.3, Protein 40.1

Chili Plum Stir Fry Chicken image

Provided by ImPat

Categories < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 tablespoons peanut oil
1 kg chicken breast (cut into strips)
4 garlic cloves
3 cm piece ginger (peeled and finely grated)
4 spring onions (ct into 3cm lengths)
3 small chilies (2 finely sliced, 1 deseeded and finely sliced)
2 bunches choy sum (trimmed and chopped)
2 tablespoons oyster sauce
1/2 cup plum sauce
1 teaspoon dry sherry (or chinese wine)
2 teaspoons hot chili sauce
1/4 cup basil leaves (torn)
150 g cashew nuts (unsalted and roasted)

Steps:

Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
Repeat till all chicken is cooked, adding more oil as needed.
Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
Stir through cashews and basil.
Serve with steamed rice or fried rice.