A chicken stir-fry with sesame and sticky plum sauce

The smells of a stir-fry – salty soy sauce, pungent ginger, grassy spring onions – those smells will creep up into your nose like incense and set up camp there for the duration of the evening. The sudden sizzle, that briefly halts conversation as everyone appreciates the quick flash of heat transforming the raw into a tangle of perfectly scorched veg and noodles. Quick, passionate cooking with potent flavours and sticky, chopstick licking sauces is a great reason to whip out the wok and invite your friends over for a sizzle.



Prep: 15 mins | Cook: 15 mins | Serves: 4

1 packet (400g) chicken strips
100ml plum sauce
2 Tbsp soy sauce
2 Tbsp peanut oil
1 red onion, cut into chunks
2 garlic cloves, crushed
1 small stick ginger, peeled and grated
3 Tbsp sesame seeds
1 packet long stem broccoli, sliced in half lengthways
1 packet pak choi, sliced in half
Few drops sesame oil
1 bunch spring onions, finely sliced at an angle


1. Mix the chicken strips with the plum sauce and soy, leave to marinate for an hour or so.
2. In a large wok, add the peanut oil and fry the onion, garlic, ginger and sesame seeds for a few minutes. Toss through the broccoli and cook for another minute or two.
3. Add the pak choi and sesame oil, cook for just long enough to wilt the pak choi.
4. Remove and set aside, then fry chicken pieces on a high heat to quickly cook and caramelise slightly. Add the spring onions last, toss together with the greens and serve immediately sprinkled with some sesame seeds.

Serve your stir-fry with egg noodles or even veggie noodles for a low carb alternative.


A good, sturdy wok can be the difference between an enjoyable fry up or a wobbly flash in the pan. If you’re inspired by oriental cooking consider this non-stick wok for the perfect companion when entertaining friends and family.