Hoisin Chicken and Plum Stir-Fry

While the rice cooks, heat a drizzle of oil in a large frying pan or wok on medium-high heat. 

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Meanwhile, halve the plums, remove the stones and chop the flesh into 1cm pieces.

Trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Zest and halve the lime. Cut one lime half into wedges.

Once the chicken is cooked, add the plum and sugar (see pantry for amount) to the pan. Cook for 1 min more. 

Add the pak choi and garlic, then cook, stirring regularly, until the pak choi has softened, 1-2 mins.

Pour the hoisin sauce, ketjap manis and water for the sauce (see pantry for amount) into the pan and squeeze in half the lime juice.

Stir well to combine. Season to taste with salt, pepper and more sugar if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.