Plum Sauce Chicken Stirfry with Hokkien Noodles

 

 I think that having different cuisines in a family menu is so important. It makes it easy for take away options, travelling and it also allows children to understand that different people eat different types of food.

When my daughter started prep, she had every Wednesday off for the whole of first term. We made a special day of it and tried a different cuisine for lunch every week. Not everything was to her liking, but now we can add Oriental Tea House into our list of restaurants that don’t serve just pizza and pasta!!!

Ingredients Plum Sauce Chicken

This recipe is adapted from SPC Plum Sauce Bottle

  • 4 Chicken thighs cut into Cubes
  • 2 -4 tbs corn flour in a glad bag
  • Salt & pepper to season
  • 2 tbs olive oil
  • ½ head broccoli
  • 2 small carrots, julienne
  • 1 zucchini, julienne
  • 2 spring onion
  • Handful of green beans cut into 1cm pieces
  • 5 mushrooms sliced
  • 2 bulbs bok choy cut into 1cm strips
  • 2/3 cup SPC Plum sauce
  • 1/3 cup Sweet chilli sauce
  • ½ cup sweet sherry
  • ¼ cup soy sauce
  • 1 heaped tsp Dijon mustard

 1 packet hokkien noodles cooked to packet instructions

Place cubed chicken into seasoned corn flour in glad bag, shake till all coated.

Heat wok, add 1 tbs olive oil, add half the chicken, brown. Remove and set aside. Add the 2nd Tbs olive oil, add remaining chicken, brown. Remove and add to first batch.

Mix all the sauce ingredients in a jug.

Stir fry all the vegetables. Keep wok nice and hot. Cook for approximately 10 mins or cooked to your liking. Add pre-cooked chicken and sauce, coat everything in sauce and allow sauce to thicken slightly.

Place hokkien noodles in a bowl, top with stir fry and enjoy -Alida x