From Sandi's Recipe File - Plum and Ginger Chicken

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"From Sandi's Recipe File"

Recipe Source:
Recipes Plus 2000 Calendar/Planner
from Best Foods

Poultry

Plum and Ginger Chicken

Amount	Ingredient
1/3 cup	plum sauce or jam
1/4 cup	Beehive Golden Corn Syrup
1 tablespoon	soya sauce
2 sachets	Bovril Instant Chicken Bouillon OR
4 teaspoons	Bovril Chicken Liquid Concentrate or Bouillon Mix
2 tablespoons	cornstarch
3/4 pound	boneless chicken, cut into thin strips
2 tablespoons	Mazola Corn or Canola or Sunflower Oil
2 tablespoons	minced gingerroot OR
2 teapoons	ground ginger
2 cups	snow peas, halved lengthwise
1 can	sliced water chestnuts, drained

Preparation Tips:

1. In small bowl, combine first 4 ingredients; set aside.
2. Place cornstarch in small plastic bag. Add chicken; shake to coat. 3. Heat large skillet or wok over medium-high heat; add oil and swirl around pan. Stir-fry chicken until lightly browned and no longer pink inside, about 3 minutes
4. Add gingerroot, snow peas and water chestnuts; stir-fry 2 minutes.
5. Add sauce mixture; stir until heated through. Serve over rice or noodles if desired. Garnish with fruit if desired. Serves 4.
Tip: Substitute 1 1/2 cups sliced mushrooms for water chestnuts.
* For best results, use only those brands mentioned in recipe.

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