Chicken with plum sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chicken breast; skinned, boned | |
| 3 | tablespoons | Wine, white, dry |
| 1 | tablespoon | Catsup |
| 3 | tablespoons | Plum sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 3 | tablespoons | Oil |
| ¼ | cup | Chicken broth |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
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.