• 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

1. In Small bowl combine first 4 ingredients; Set aside. Place corn starch in small plastic bag. Add chicken; Shake to coat.
2. 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.
3. 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.

Serves 4