Ginger Chicken, Asparagus and Plum Stir-Fry

Add zip to your stir-fry with California peaches or plums.

Ingredients

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Sauce

• 1/3 cup (75 mL) water
• 3 tbsp (45 mL) oyster sauce
• 2 tbsp (25 mL) soy sauce
• 1 tbsp (15 mL) dark sesame oil
• 1 to 2 tsp (5 to 10 mL) hot Chinese chilli garlic sauce
• 2 tsp (10 mL) cornstarch

Stir-Fry

• 2 skinless boneless chicken breasts
• 1/2 lb (250 g) asparagus
• 1 red or yellow pepper
• 2 California plums or peaches
• 2 green onions
• 1 tbsp (15 mL) vegetable oil
• 2 tbsp (25 mL) finely minced ginger
• 2 garlic cloves, minced

Procedure

1. Stir all sauce ingredients together until mixed and cornstarch has dissolved.
2. Thinly slice chicken into bite-size strips. Snap tough ends from asparagus then slice diagonally into 2 inch (5 cm) pieces. Slice red pepper into bite-size squares, cut peaches or plums into wedges and thinly slice green onions.
3. Heat oil in a very large frying pan or wok over high heat. Add chicken and stir-fry until golden-tinged. Add ginger and garlic and stir-fry 1 minute. Add asparagus and red pepper and continue to stir-fry a couple of minutes until just tender, adjusting heat as necessary.
4. Add sauce to stir-fry. Stir continuously until bubbly and thickened, about 1 minute. Then add fruit and green onions. Stir just until hot.

Serves 4.