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Printable version Printable version with picture
Source : Recipes Plus
Ingredients- 1/3 cup (75mL) plum sauce or jam
- 1/4 cup (50 mL) Beehive®/Crown® Golden Corn Syrup
- 1 Tbsp (15 mL) soy sauce
- 2 Sachets Bovril® Instant Chicken Bouillon or 4 tsp (20 mL) Bovril® Chicken Liquid Bouillon Concentrate or Bouillon Mix
- 2 Tbsp (30 mL) corn starch
- 3/4 lb (375 g) boneless chicken,
- cut into thin strips
- 2 Tbsp (30 mL) Mazola® Corn or Canola or Sunflower Oil
- 2 Tbsp (30 mL) minced gingerroot or
- 2 tsp (10 mL) ground ginger
- 2 cups snow peas, halved lengthwise
- 1 can (10 oz/284 mL) sliced water chestnuts, drained
Preparation- In Small bowl combine first 4 ingredients; Set aside. Place corn starch in small plastic bag. Add chicken; Shake to coat.
- Heat large skillet or wok over medium-high heat; add oil and swirl around pan. Stir-fry chicken until lightly browned and no longer pink inside, about 3 minutes.
- Add gingerroot, snow peas and water chestnuts; stir-fry 2 minutes. Add Sauce mixture; stir until heated through. Serve over rice or noodles if desired. Garnish with fruit if desired.
CommentsServes 4
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