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 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
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!