Step 1

Heat half the oil in a wok or large frying pan over high heat until just smoking. Add half the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining oil and chicken, reheating the wok between batches.

Step 2

Cut the baby corn from the vegetable packet in half lengthways. Add to the wok with ginger and the remaining vegetables, and stir-fry for 3 minutes or until the vegetables are just tender.

Step 3

Add the chicken, plum sauce, cashews and soy sauce to the wok and stir-fry for 2 minutes or until the sauce thickens slightly and coats the chicken.

Step 4

Spoon the rice among serving dishes and top with the chicken mixture. Sprinkle with coriander leaves to serve.