Plum-ginger wok chicken | 20-minute autumn dinner

Slice the chicken breast fillet into thin strips. Wash the plums, pit them and cut into wedges. Slice the red bell pepper into strips, slice the spring onion (reserve the green part for serving). Finely mince the fresh ginger and garlic.

In a small bowl, mix the sauce: soy sauce, honey, cornstarch, chili flakes, and about 50 ml of cold water until the starch is completely dissolved.

Heat a wok or deep skillet over high heat until smoking, then pour in the sunflower oil. Add the chicken strips and stir-fry for 3-4 minutes until all sides get a golden-brown crust.