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Chicken & Bok Choy With Plum Sauce

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

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

Instructions


Heat oven to 400 degrees. Line a large baking sheet with foil; place chicken chunks on foil 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 pepper 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 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 heat through. Serve hot
Nutritional Information
No Nutritional Information Available
Source:
H-E-B

Created 07/31/2009
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