Macadamia Nut and Davidson’s Plum Chicken Stir Fry

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken stir-fried with crunchy macadamia nuts and a tangy Davidson’s plum sauce inspired by Australian bush flavors. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, macadamia nuts, Davidson’s plum jam for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
1/2 cup, roughly chopped macadamia nuts
3 tbsp Davidson’s plum jam
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp, minced ginger
3 cloves, minced garlic cloves
1 medium, julienned red bell pepper
3, sliced spring onions
2 tbsp vegetable oil
1/4 cup water
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 1 lb thinly sliced chicken breast and stir-fry for 5-6 minutes until lightly browned and cooked through.
Step 2: Add 1 tbsp minced ginger and 3 cloves minced garlic to the wok, stir-frying for 1 minute until fragrant.
Step 3: Toss in 1 medium julienned red bell pepper and 3 sliced spring onions, stir-frying for 2 minutes until slightly softened but still crisp.
Step 4: Stir in 3 tbsp Davidson’s plum jam, 2 tbsp soy sauce, 1/4 cup water, and 1/4 tsp black pepper. Cook, stirring, for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Step 5: Remove from heat and fold in 1/2 cup roughly chopped macadamia nuts and 1 tbsp sesame oil, mixing gently to combine.
Step 6: Serve immediately over steamed rice or noodles.