Chicken, nectarine and plum stir-fry

Chicken, nectarine and plum stir-fry
Preparation time: 10 minutes Cooking time: 8 minutes Makes: 4 Servings
  • ¼ cup (50 mL) plum, hoisin or honey-garlic sauce
  • 2 tbsp (30 mL) soy or teriyaki sauce
  • 1 tbsp (15 mL) cornstarch
  • 2 tsp (10 mL) dark sesame oil
  • ½ tsp (2 mL) hot red-chili flakes
  • 1 garlic clove, minced
  • 3 skinless, boneless chicken breasts
  • 2 ripe, firm nectarines or peaches
  • 2 ripe, firm plums
  • 2 cups (500 mL) snow peas or snap peas
  • 4 green onions
  • ½ cup (125 mL) chopped fresh mint, basil or parsley (optional)
  1. In a small bowl, whisk plum sauce with soy, cornstarch, sesame oil, chili flakes and garlic until cornstarch is dissolved. Slice chicken into thin, bite-size strips. Remove and discard pits from nectarines and plums, then cut into thin wedges. Trim snow peas and pull off any tough strings. Thickly slice onions diagonally.
  2. Lightly coat a large frying pan or wok with oil, then set over medium-high heat. Add chicken. Stir-fry until golden-tinged, 4 to 6 min. Add plums and nectarines. Stir constantly until fruit begins to soften, about 2 min. Stir sauce and pour overtop. Add snow peas and green onions. Continue stirring until chicken is cooked and snow peas are tender-crisp, about 2 more min. Sprinkle with mint. Delicious over rice and best eaten the day it’s made.


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