Chicken, nectarine and plum stir-fry


  • Prep Time10 mins
  • Total Time18 mins
  • Makes4 Servings
Chicken, nectarine and plum stir-fry

Photo by James Tse

Get summer fruit out of the bowl and into the pan in this speedy, satisfying toss. If you just bought a basket of nectarines, this is a great way to use them up.


  • 1/4 cup plum sauce

  • 2 tbsp soy sauce, can substitute for teriyaki sauce

  • 1 tbsp cornstarch

  • 2 tsp dark sesame oil

  • 1/2 tsp hot-red-chili-flakes

  • 1 garlic clove

  • 3 skinless, boneless chicken breasts

  • 2 ripe, firm nectarines, or peaches

  • 2 ripe, firm plums

  • 2 cups snow peas, or snap peas

  • 4 green onions

  • 1/2 cup chopped fresh mint, or basil or parsley


  • WHISK plum sauce with soy, cornstarch, sesame oil, chili flakes and garlic in a small bowl, until cornstarch is dissolved. Slice chicken into thin, bite-size strips. Remove and discard pits from nectarines and plums, then cut into thin wedges. Trim snow peas and pull off any tough strings. Thickly slice onions diagonally.

  • COAT a large frying pan or wok with oil, then set over medium-high heat. Add chicken. Stir-fry until golden-tinged, 4 to 6 min. Add plums and nectarines. Stir constantly until fruit begins to soften, about 2 min. Stir sauce and pour overtop. Add snow peas and green onions. Continue stirring until chicken is cooked and snow peas are tender-crisp, about 2 more min. Sprinkle with mint. Delicious over rice and best eaten the day it's made.

Nutrition (per serving)

Calories 250, Protein 26g, Carbohydrates 27g, Fat 5g, Fibre 3g.