Chicken & Bok Choy With Plum Sauce
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
Heat oven to 400 degrees. Line a large baking sheet with foil; place chicken chunks on foi
l and follow package directions for oven heating.
Meanwhile, cut leaves from bok choy. Stack leaves and roll up; slice very thinly to make 1
cup; set aside separately. Slice stems thinly to make 2 1/2 cups. Chop onion and bell pep
per into 1-inch chunks. Peel and grate ginger root.
Heat a large, non-stick skillet over High heat. Add oil; stir-fry bok choy stems, onion an
d bell pepper 2 to 4 minutes or until crisp-tender. Add ginger root and pepper flakes; coo
k 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 heat through. Serve hot
No Nutritional Information Available