Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breast; skinned, 1/2 ts Sugar
- boned 3 tb Oil
3 tb Wine, white, dry 1/4 c Chicken broth
1 tb Catsup 1 ts Cornstarch
3 tb Plum sauce 1 tb Water
1/2 ts Salt

Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2
tablespoons plum sauce, salt and sugar. Add chicken and marinate at
least 30 minutes, preferably overnight.

Heat wok or skillet over high heat. Add oil. Stir-fry chicken until
almost cooked, about 1 minute. Add chicken broth and remaining 1
tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring frequently, until
sauce is thickened and translucent.

Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.

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