Ginger Plum Chicken Stir Fry - cooking recipe

Ingredients

olive oil
700 g chicken breasts, sliced thinly
1 onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 red chilies, chopped finely (add as many or few seeds as you want.)
1 tablespoon soy sauce
200 g green cabbage, shredded (I used and asian cabbage.)
2 small carrots, cut into matchsticks
5 broccoli florets, chopped
50 g snow peas, trimmed
120 g bean sprouts
8 dried whole shiitake mushrooms, soaked, sliced thinly
3 tablespoons sweet chili sauce
3 tablespoons plum sauce
2 green onions, sliced thinly

Preparation

Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
To Serve: Place in bowls or on plates and garnish with green onions.