1. Heat the wok over medium heat. Add the cashews and cook, tossing for 2-3 minutes or until golden. Transfer to a plate. 2. Heat half the oil in a wok over high heat until just smoking. Add half the chicken and stir-fry, for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches. 3. Heat the remaining oil in the wok over high. Add the vegetables, garlic and ginger to the wok and stir-fry, for 2-3 minutes or until the vegetables are just tender. 4. Return the chicken to the pan with the plum and sweet chilli sauce and stir-fry for 1-2 minutes or until heated through. Spoon rice among serving bowls and top with the stir-fry. Scatter with the coriander leaves and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
