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Chicken & Bok Choy With Plum Sauce
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
4 servings
Ingredients

12 ounces frozen H-E-B Fully Cooked breaded chicken breast chunks (1/2
bag)

3 to 4 cups sliced bok choy (about 1/2 head)

1 onion, chopped

1 red bell pepper, chopped

1 tablespoon grated ginger root

1 tablespoon oil

1/2 teaspoon crushed red pepper flakes

1/2 cup dry sherry

1 cup Campbell's condensed chicken broth

1 tablespoon cornstarch

1/3 cup plum sauce

1 tablespoon soy sauce

Directions


Heat oven to 400 degrees. Line a large baking sheet with foil; place c
hicken chunks on foil and follow package directions for oven heating.
Meanwhile, cut leaves from bok choy. Stack leaves and roll up; slice v
ery thinly to make 1 cup; set aside separately. Slice stems thinly to
make 2 1/2 cups. Chop onion and bell pepper into 1-inch chunks. Peel a
nd grate ginger root.
Heat a large, non-stick skillet over High heat. Add oil; stir-fry bok
choy stems, onion and bell pepper 2 to 4 minutes or until crisp-tender
. Add ginger root and pepper flakes; cook 30 seconds. Add sherry; stir
and cook 30 to 60 seconds until almost evaporated.
Blend broth and cornstarch; stir into skillet mixture until thickened.
Add plum sauce, soy sauce and bok choy leaves. Stir in chicken and he
at through. Serve hot

Nutritional Information


No Nutritional Information Available


Source


H-E-B