Chicken, nectarine and plum stir-fry
5
- Prep Time10 mins
- Total Time18 mins
- Makes4 Servings
Photo by James Tse
Get summer fruit out of the bowl and into the pan in this speedy, satisfying toss. If you just bought a basket of nectarines, this is a great way to use them up.
Ingredients
1/4 cup plum sauce
2 tbsp soy sauce, can substitute for teriyaki sauce
1 tbsp cornstarch
2 tsp dark sesame oil
1/2 tsp hot-red-chili-flakes
1 garlic clove
3 skinless, boneless chicken breasts
2 ripe, firm nectarines, or peaches
2 ripe, firm plums
2 cups snow peas, or snap peas
4 green onions
1/2 cup chopped fresh mint, or basil or parsley
Instructions
WHISK plum sauce with soy, cornstarch, sesame oil, chili flakes and garlic in a small bowl, 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.
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.
Nutrition (per serving)
Calories 250, Protein 26g, Carbohydrates 27g, Fat 5g, Fibre 3g.