Chicken and Plum Sauce Stir-Fry

By mschweickert

Ingredients

• 1 cup canned low-salt chicken broth
• 4 tsp cornstarch
• 1 cup plum sauce
• 6 Tbsp soy sauce
• 2 Tbsp dry Sherry
• 8 garlic cloves, minced
• 4 Tbsp minced peeled fresh ginger
• 5 tsp hoisin
• 4 Tbsp vegetable oil
• 3 tsp sesame oil
• 6 cups broccoli florets
• 3 cups snow peas
• 14 green onions, sliced
• 6 boneless, skinless chicken breast halves, cut in half and then into small strips

Preparation

Step 1

Whisk broth and cornstarch in medium bowl. Whisk in plum sauce, soy sauce, Sherry, 4 minced garlic cloves, 2 Tbsp ginger and hoisin. Set aside.

Pour 1 Tbsp vegetable oil and 1/2 tsp sesame oil into each of 2 heavy skillets set over high heat. Divide remaining garlic cloves and 2 Tbsp ginger between skillets; sauté 10 seconds. Divide broccoli, snow peas and 7 sliced green onions between skillets; stir-fry 2 minutes. Transfer to large bowl (do not clean skillets).

Pour 1 Tbsp vegetable oil and 1 tsp sesame oil into each of the skillets set over high heat. Divide chicken between skillets; stir-fry 2 minutes. Stir sauce; divide between skillets and bring to boil. Stir until sauce thickens and chicken is cooked through, about 1 minute. Divide remaining 7 green onions between skillets and stir to combine. Divide vegetable mixture between skillets; toss to heat through.