Method

1. Combine the chicken and cornflour. Heat half the oil in a wok or frying-pan. Add half the chicken and stir-fry over high heat for 1 minute or until browned, remove. Repeat with the remaining chicken.
2. Heat the remaining oil, add the garlic and ginger and stir-fry for a few seconds. Add the onion and stir-fry for further 1 minute.
3. Return the chicken to the wok with the bok choy, mushrooms, bamboo shoots, cashews, plum sauce, soya sauce and stock and stir-fry for 30 seconds or until the vegetables are tender and sauce thickened.

Serving suggestion: Serve with rice or AYAM Instant Noodles.

Tip: Add corn starch if a thicker consistency is desired.