Chicken, Carrot, Cucumber & Capsicum in Plum Sauce

This is a dish that you can always have on its own because of the varieties in one dish. All you need is some steam rice.......

Ingredients: -

- oil for frying
- 500g chicken breast, sliced thinly
- 2 cloves garlic, crushed or diced
- 1 tsp chopped ginger
- 1/2 a carrot, peeled and sliced thinly
- 1 red capsicum, seeded and sliced
- 1/2 a cucumber, sliced
- 230g water chestnuts, peeled and halved (optional; I didn't use this in this cooking)
- 2 tbsps light sauce
- 1 tsp cornflour
- 1/4 cup plum sauce
- 1 cup bean sprouts, trimmed
- Some roasted cashew nuts

1. Heat some oil over high fire and fry the chicken for about 2 to 3 mins and transfer it out of the wok onto a clean plate.
2. Heat a little oil using the same wok and stir0fry garlic and ginger for about 10 seconds.
3. Add the capsicum, carrots and cucumber and cook for 2 mins.
4. If you are using water chestnuts, add them and continue to stir-fry for another minute but if not, move to the next point.
5. Once veges are tender, turn fire to low and quickly mix the soy sauce with the cornflour and add on to the cup of plum sauce.
6. Return the chicken with bean sprouts and add the mixed sauce and stir-fry for 2 mins.
7. Add a 1/4 cup water as the sauce may be too thick and stir-fry for another 30 seconds with the roasted cashew nuts.
8. Serve with wam rice.

Ta da!!!!! A simple meal. .................