Plum and Ginger Glazed Chicken

Name: Plum and Ginger Glazed Chicken
Ingredients: 1/3 cup bottled plum sauce; 1/4 cup Beehive® OR Crown® Golden Syrup; 1/4 cup water; 1 tablespoon soy sauce; 12-ounce ( 375 g) boneless chicken breast or tenderloin, cut in 1/4-inch (6 mm) thick strips; 2 tablespoon Fleischmann's® Corn Starch; 2 packets instant chicken bouillon; 2 tablespoons Mazola® Corn Oil; 2 tablespoons minced ginger root OR 2 teaspoons (10 mL) powdered ginger; 3 cups snow peas, halved lengthwise; 1 (10-ounce/284 mL) can sliced water chestnuts or oriental stir fry vegetables, drained

Beginner

Sauce: Combine all of the sauce ingredients in a small bowl. Set aside. Chicken: Mix corn starch and instant bouillon in a small bag; add chicken and shake to coat well.

Ingredients

Sauce:

1/3 cup bottled plum sauce
1/4 cup Beehive® OR Crown® Golden Syrup
1/4 cup water
1 tablespoon soy sauce

Chicken:

12 -ounce ( 375 g) boneless chicken breast or tenderloin, cut in 1/4-inch (6 mm) thick strips
2 tablespoon Fleischmann's® Corn Starch
2 packets instant chicken bouillon
2 tablespoons Mazola® Corn Oil
2 tablespoons minced ginger root OR 2 teaspoons (10 mL) powdered ginger
3 cups snow peas, halved lengthwise
1 (10-ounce/284 mL) can sliced water chestnuts or oriental stir fry vegetables, drained

Method

Sauce: Combine all of the sauce ingredients in a small bowl. Set aside.
Chicken: Mix corn starch 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 in the pan. Gently stir gry the chicken strips until lightly browned and no longer pink inside.
Add ginger and snow peas; stir-fry for 1 to 2 minutes or until colour brightens. Add canned vegetables and sauce mixure, stirring constantly until ingredients are glazed.
Serve with cooked rice.