Serves 4
1/3 cup (75 mL) plum sauce
1/4 cup (25 mL) CROWN® Corn Syrup and water each
1 tablespoon (15 mL) soy sauce
12 oz (375 g) boneless chicken breast
or tenderloins cut in 1/4 in (6 mm) thick strips
2 tablespoons (30 mL) Challenge® CANADA Corn Starch
2 packets Instant Chicken Bouillon*
2 tablespoons (30 mL) MAZOLA® Corn Oil
2 tablespoons (30 mL) minced ginger root
or 2 teaspoons (10 mL) powdered ginger
3 cups (750 mL) snow peas halved lengthwise
1 10 oz (284 mL) can sliced water chestnuts
or Oriental stir-fry vegetables, drained
* Substitute 2 tsp (10 mL) Chicken Bouillon Concentrate
but mix with sauce ingredients.
In a small bowl combine sauce ingredients;
set aside. Mix cornstarch and instant bouillon
in a small bag; add chicken and shake to coat
well. Heat a large skillet or wok until hot; swirl
oil around the pan. Gently stir fry chicken until
lightly browned and no longer pink inside. Add
ginger and snow peas; stir-fry 1-2 minutes
or until colour brightens. Add canned vegetables
and sauce mixture, stirring constantly until
ingredients are glazed. Serve with cooked rice.
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