Plum Glazed Chicken Stir Fry
- 3 tablespoons vegetable oil
- 1 medium head bok choy, stems sliced thin, greens chopped
- 1 tablespoon ginger, grated
- 4 teaspoons chili-garlic sauce
- salt and pepper
- 14 cup plum sauce
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 12 lbs boneless skinless chicken breasts, cut crosswise into 1/4 inch slices
- 2 scallions, sliced thin
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering.
- Add bok choy stems and cook until tender, about 3 minutes.
- Add bok choy greens and cook until just wilted, about 2 minutes.
- Add ginger, 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant, about 30 seconds.
- Transfer bok choy mixture to colander, tent with foil, and let drain.
- Whisk plum sauce, soy sauce, vinegar and remaining chili- garlic sauce in a small bowl.
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in an empty skillet over medium- high heat until just smoking.
- Cook half the chicken until no longer pink, about 3 minutes; transfer to a plate.
- Repeat with remaining oil and chicken.
- Return first batch of chicken with juices to the skillet.
- Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute.
- Transfer bok choy to a platter and top with chicken.
- Serve with noodles or rice.
vegetable oil, choy, ginger, chiligarlic sauce, salt, plum sauce, soy sauce, rice vinegar, chicken breasts, scallions
Taken from www.food.com/recipe/plum-glazed-chicken-stir-fry-376790 (may not work)