Heat a wok over high heat. Add the oil and, when hot, add the ginger, garlic, capsicum and chicken and stir-fry for one minute.
eglaze the wok with shaoxing wine or rice wine vinegar, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to a boil, add the bean sprouts and stir-fry for 30 seconds to heat through.
Spoon onto a large plate, garnish with spring onion and coriander, and serve.
Serve with steamed rice or noodles of your choice.
Recipe Notes
This recipe was created by Neil Perry and was originally published on goodfood.com.au.