Chicken with plum sauce

4 servings

Ingredients

Quantity Ingredient
2 Chicken breast; skinned, boned
3 tablespoons Wine, white, dry
1 tablespoon Catsup
3 tablespoons Plum sauce
½ teaspoon Salt
½ teaspoon Sugar
3 tablespoons Oil
¼ cup Chicken broth
1 teaspoon Cornstarch
1 tablespoon Water

Directions

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.

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