Plum and ginger chicken

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Recipe by: alar

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

Amount Ingredient
1/3 cup plum sauce or jam
1/4 cup Beehive Golden Corn Syrup
1 tablespoon soya sauce
2 sachets Bovril Instant Chicken Bouillon OR
4 teaspoons Bovril Chicken Liquid Concentrate or Bouillon Mix
2 tablespoons cornstarch
3/4 pound boneless chicken, cut into thin strips
2 tablespoons Mazola Corn or Canola or Sunflower Oil
2 tablespoons minced gingerroot OR
2 teapoons ground ginger
2 cups snow peas, halved lengthwise
1 can sliced water chestnuts, drained

Cooking Preparation of the Recipe:

1. In small bowl, combine first 4 ingredients; set aside.
2. Place cornstarch in small plastic bag. Add chicken; shake to coat. 3. 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
4. Add gingerroot, snow peas and water chestnuts; stir-fry 2 minutes.
5. Add sauce mixture; stir until heated through. Serve over rice or noodles if desired. Garnish with fruit if desired.
Tip: Substitute 1 1/2 cups sliced mushrooms for water chestnuts.
* For best results, use only those brands mentioned in recipe.