Plum & Chicken Stir Fry

By ruthg

Nutrition Information
Per serving: 337 cal; 9g total fat (2g sat); 56mg chol; 360mg sodium; 37g carb; 8g fiber; 28g protein

Ingredients

• FOR THE CHICKEN, WHISK:
• 1 ⁄4 cup each dry sherry or apple juice and low-sodium chicken broth
• 2 Tbsp. plum jam
• 1 Tbsp. each low-sodium soy sauce and rice vinegar
• 2 tsp. chili garlic sauce
• 1 tsp. five-spice powder
• 1 Tbsp. cornstarch
• 12 oz. boneless, skinless chicken breasts, sliced (1/4-inch thick)
• 1 Tbsp. canola oil
• .
• FOR THE STIR-FRY, ADD:
• 2 Tbsp. minced fresh ginger
• 1 bunch bok choy, ribs bias-sliced, leaves cut into ribbons
• 2 cups scallions (3-inch pieces)
• 2 cups trimmed sugar snap peas
• 2 cups each mung bean sprouts and sliced fresh plums
• 2 Tbsp. chopped dry-roasted peanuts

Details

Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

For the chicken, whisk together sherry, broth, jam, soy sauce, vinegar, chili garlic sauce, five-spice powder, and cornstarch; add chicken and toss to coat.
Coat wok with nonstick spray. Heat oil in wok over medium-high. Remove half the chicken from the marinade. Stir-fry chicken until brown, 2–3 minutes; transfer to a plate. Stir-fry remaining chicken, reserving marinade; transfer to plate. Remove wok from heat; coat with nonstick spray and return to heat.
Add ginger; stir-fry 30 seconds. Add bok choy ribs and scallions; stir-fry two minutes. Add peas and bok choy leaves; stir-fry 2 minutes. Return chicken and reserved marinade to wok and heat until marinade thickens. Add sprouts and plums; stir-fry 1 minute. Garnish servings with peanuts.