Chinese Plum Sauce Chicken Stir-Fry with Vegetables
Submitted by Karen777
Tender chicken pieces stir-fried with carrots and celery in tangy plum sauce, finished with ginger, sherry, and Chinese pickles. Glossy cornstarch gravy coats every bite.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis classic Chinese stir-fry brings together sweet-tart plum sauce with aromatic ginger and the briny pop of Chinese pickles.
You brown whole chicken pieces in garlic oil, then simmer them until tender before tossing in crisp carrots and celery.
The sauce builds layers of flavor with plum sauce, fresh ginger slices, and a splash of sherry for depth.
Chinese pickles add that traditional tangy crunch while cornstarch thickens everything into a silky gravy that clings to the chicken.
Pro Tips
- Cut chicken into uniform bite-sized pieces for even cooking
- Cube carrots instead of slicing so they match the chicken size
- Don’t skip the simmering step or the chicken won’t be tender
- Mix cornstarch with cold water before adding to prevent lumps
- Serve over steamed rice to soak up the flavorful gravy
Ingredients
Directions
Cut chicken into bite-sized pieces.
Peel carrots and cut into cubes.
Crush garlic.
Place oil and garlic in skillet.
Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water.
Simmer covered for 12 minutes.
Add cornstarch-water mixture to thicken gravy.
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