Chicken With Plum Sauce
Ingredients| 2 chicken breast, skinned, boned 3 tbsp wine, white, dry 1 tbsp catsup 3 tbsp plum sauce 1/2 tsp salt 1/2 tsp sugar 3 tbsp oil 1/4 cup chicken broth 1 tsp cornstarch 1 tbsp water |
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Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2
tablespoons plum sauce, salt and sugar. Add chicken and marinate at
least 30 minutes, preferably overnight.
Heat wok or skillet over high heat. Add oil. Stir-fry chicken until
almost cooked, about 1 minute. Add chicken broth and remaining 1
tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring frequently, until
sauce is thickened and translucent.
Recipe from "Too Busy To Cook", published by Bon Appetit, 1981.
Servings:
4
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