Chicken & Bok Choy With Plum Sauce

Prep Time:
10 minutes
Cook Time:
10 minutes
4 servings



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

3 to 4cupssliced bok choy (about 1/2 head),

1onion, chopped,

1red bell pepper, chopped,

1tablespoongrated ginger root,


1/2teaspooncrushed red pepper flakes,

1/2cupdry sherry,

1cupCampbell's condensed chicken broth,


1/3cupplum sauce,

1tablespoonsoy sauce,


1Heat oven to 400 degrees. Line a large baking sheet with foil; place chicken chunks on foil and follow package directions for oven heating.

2Meanwhile, 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 pepper into 1-inch chunks. Peel and grate ginger root.

3Heat 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.

4Blend 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

Nutritional Information

No Nutritional Information Available

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