This is my first attempt at a Plum Chicken stir fry. As you may have guessed I am going stir fry it with noodles as well (what's new?). I'm not sure whether that might be going too far, as this is quite a sweet dish, and adding the noodles may be somewhat of a 'carb overload' for some, yet I'm still going to give it a crack.
I have browsed a few different websites to come up with my own version of Plum Chicken.
Thicker pak choy, chopped.
Thinner, leafy parts of pak choy, divided from thicker stem.
My fav chopsticks at the moment...ceramic.
Stir frying the chicken.
Pak choy with sambal oelek.
Rest of pak choy....almost done!
Add the noodles and sauces and mix.
4 servings noodles of your choice
1 Tbs vegetable oil (sesame oil would have been preferable)
1 large chicken breast, thinly sliced
1 bunch pak choy
3 eggs, slightly whisked
sesame seeds, to serve
2 cloves garlic, crushed
2 tsp ginger, minced
1 Tbs soy sauce
1 Tbs sweet chilli sauce
Stir Fry Sauce
1 tsp sambal oelek
2 Tbs soy sauce
2 Tbs sweet chilli sauce
1 Tbs rice wine vinegar
1/4 - 1/2 cup Asian-style plum sauce (eg. Ayam brand)
Place chicken in a glass or ceramic bowl, add marinade ingrediants and combine well. Marinate for no less than 30 minutes. Prepare noodles as per packet directions, set aside.
Heat wok or large frying pan, fry chicken until just browned, place on a plate and set aside. Add more oil to the wok, stir fry thicker ends of pak choy with sambal oelek for 1 minute. Push to one side of the wok and add eggs. Stir to create a rough omelette.
When eggs are almost set yet slightly runny, add chicken and rest of pak choy. Stir fry for 30 seconds, then add sauces and combine. Add noodles simply to heat through, serve with a sprinkle of sesame seeds.