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Nutrition Facts
Serving Size 330 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1240 mg 52%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 16 g
Vitamin A 80% Iron 10%
Vitamin C 120% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chicken & Bok Choy With Plum Sauce
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
4  People


Recipe makes 4 Servings

12 Oz H-E-B Fully Cooked Breaded Chicken Breast Chunks
1 Tbsp H-E-B 100% Pure Olive Oil
4 cup(s) bok choy, stems and leaves separated and sliced
1 white onion, chopped
1 red bell pepper, chopped
1 Tbsp ginger, grated
1/2 Tsp Central Market Organics Crushed Red Pepper
1/2 cup(s) Taylor Dry Sherry 18%
1 cup(s) Campbell's Chicken Broth
1 Tbsp Hill Country Fair Corn Starch
1/3 cup(s) Koon Chun Plum Sauce
1 Tbsp Kikkoman Soy Sauce, light
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Heat oven to 400°F.
Line a large baking sheet with foil, place chicken chunks on foil and follow package directions for heating.
Heat a large, non-stick skillet over high heat, add oil and stir-fry bok choy stems, onion and bell pepper 2-4 minutes until crisp-tender; add ginger root and pepper flakes, and cook 30 seconds; add sherry,stir and cook 30-60 seconds until almost evaporated.
Blend together broth and cornstarch, then stir into skillet mixture until thickened; add plum sauce, soy sauce and bok choy leaves; stir in chicken to heat through.



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