12ouncesfrozen H-E-B Fully Cooked breaded chicken breast chunks (1/2 bag),
3 to 4cupssliced bok choy (about 1/2 head),
1red bell pepper, chopped,
1tablespoongrated ginger root,
1/2teaspooncrushed red pepper flakes,
1cupCampbell's condensed chicken broth,
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
No Nutritional Information Available