CHICKEN AND PLUM SAUCE

The Clarion Ledger--May 6, 1998

Ingredients

2 small boneless, skinless chicken breast halves
2 tea. peanut oil, divided use
1 T. finely chopped shallots
8 - 10 snow peas, trimmed
freshly ground black pepper
1 ½ C. cut-up asparagus, about 5-6 large or 8-9 medium spears
½ C. chicken broth, divided use
1 tea. soy sauce
1 T. prepared plum sauce
3 C. cooked linguine or other noodles
●Remove all visible fat from chicken and cut into narrow strips 1/4 in. wide by 1 ½ in. long. Sprinkle the chicken with freshly ground black pepper.
●Heat 1 tea. of peanut oil in a large, non-stick skillet until hot but not smoking. Add cut-up chicken and stir-fry about 2 min or until no longer pink; remove from pan.
●Add remaining tea. of peanut oil and chopped shallots to pan. Stir-fry 30 seconds; add asparagus, snow peas and 1/4 C. of chicken broth.
●Cover and simmer 2-3 minutes or until vegetables are bright green.
●Meanwhile, whisk soy sauce and plum sauce into remaining quarter cup of chicken broth.
●Stir into vegetables, return chicken to pan and turn up heat a little. Cook until vegetables are crisp tender and the chicken is thoroughly done and heated through.

●Serve at once over hot linguine or other noodles.