Tender chicken morsels in an easy and delicious sauce made with fresh ginger and plum sauce. I use snow peas and mushrooms, but you can add whatever veggies you have on hand (and are a must for your stir fries)!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
432 Calories
Recipe Instructions
Step 1
Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
Step 2
Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
Step 3
Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.
Ingredients
½ cup light corn syrup
2 tablespoons vegetable oil
2 cups water
4 tablespoons cornstarch
2 cloves garlic, minced
2 tablespoons soy sauce
1 cup sliced fresh mushrooms
1 cup uncooked long grain white rice
¾ teaspoon minced fresh ginger root
4 skinless, boneless chicken breast halves - cut into bite-size pieces
