Chicken And Plum Sauce - cooking recipe

Ingredients

2 tbsp oil
1 lb boneless skinless chicken breasts, thinly sliced
1 None carrot, peeled and thinly sliced
1 None zucchini, thinly sliced
1 None red pepper, seeded and sliced
1 can (8 oz) sliced water chestnuts, drained
2 cloves garlic, crushed
2 tsp finely grated ginger
2 tbsp soy sauce
1 tsp cornstarch
1/4 cup plum sauce
1 cup bean sprouts (optional)
None None Toasted, chopped cashews

Preparation

Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry chicken 2-3 mins until browned. Transfer chicken to a bowl.
Heat remaining 1 tbsp oil in wok on high heat. Stir-fry carrot, zucchini, pepper, water chestnuts, garlic and ginger for 2-3 mins, until vegetables are just tender.
Whisk soy sauce and cornstarch in a small bowl. Whisk in plum sauce. Return chicken to wok with bean sprouts and sauce. Stir-fry for 1-2 mins until sauce thickens. Serve topped with cashews.