Description
This Sweet & Spicy Chinese Plum Chicken Stir Fry combines juicy chicken breast pieces coated in a flavorful mixture of cornflour and spices, stir-fried with colorful bell peppers and fresh plums. Tossed in a rich, tangy, and sweet sauce featuring tomato puree, sweet chili sauce, and pineapple juice, this dish is a vibrant, delicious, and quick meal perfect for a weeknight dinner.
Ingredients
Scale
Chicken Coating
- 520 grams Chicken breast fillets, cut into chunks
- 2 tablespoons Cornflour
- 1 large Egg
- 3 tablespoons Plain flour
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic salt
- 1 teaspoon Paprika
Stir Fry & Sauce
- 2 tablespoons Oil (neutral cooking oil)
- 4 medium Plums, sliced
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Yellow bell pepper, sliced
- 2 cloves Garlic, minced
- 3 tablespoons Tomato puree
- 2 tablespoons Chinese rice vinegar
- 3 tablespoons Light brown sugar
- 3 tablespoons Sweet chilli sauce
- 2 tablespoons Dark soy sauce
- 1 teaspoon Chili flakes
- 1 cup Pineapple juice
Instructions
- Prepare the Coating: In a large bowl, combine cornflour, egg, plain flour, salt, pepper, garlic salt, and paprika. Mix well until a smooth, uniform coating mixture forms.
- Coat the Chicken: Add the chicken breast chunks to the coating mixture and toss thoroughly, making sure each piece is fully and evenly coated.
- Heat the Oil: Place a large pan or skillet over medium-high heat and add the oil. Wait until the oil shines with heat and a slight shimmer appears, indicating it is ready for frying.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry them for approximately 6-8 minutes, turning occasionally until they develop a golden-brown crust and are cooked through.
- Add Fruits and Vegetables: Once the chicken is browned, add the sliced plums and bell peppers to the pan. Stir-fry these together for 3-4 minutes until the peppers begin to soften but remain vibrant.
- Add Garlic: Incorporate the minced garlic into the pan and continue cooking for an additional minute, stirring constantly to prevent burning and to release its aroma.
- Prepare the Sauce: In a separate bowl, whisk together tomato puree, Chinese rice vinegar, light brown sugar, sweet chili sauce, dark soy sauce, chili flakes, and pineapple juice until smooth and well combined.
- Combine and Finish Cooking: Pour the prepared sticky sauce over the chicken, plums, and vegetables in the pan. Stir well to coat everything evenly. Cook over medium heat for 2-3 minutes until the sauce thickens slightly and everything is heated through.
Notes
- Use fresh plums to bring a natural sweetness and a slightly tart flavor to the dish.
- Adjust chili flakes according to your preferred spice level for mild to medium heat.
- Serve this stir fry immediately over steamed rice or noodles for a complete meal.
- For a gluten-free version, substitute plain flour and soy sauce with gluten-free alternatives.
- This recipe yields tender chicken with a lightly crisp coating thanks to cornflour and plain flour combination.
