Plum and Ginger Glazed Chicken


This Asian dish starts with a purchased plum sauce.  Just 35 minutes to the table - great for weeknight dinners!

Easy Serves
SKILL LEVEL 4 servings
1/3 cup bottled plum sauce
1/4 cup Beehive® OR Crown® Golden Syrup
1/4 cup water
1 tablespoon soy sauce
12-ounce ( 375 g) boneless chicken breast or tenderloin, cut in 1/4-inch (6 mm) thick strips
2 tablespoon Fleischmann's® Corn Starch
2 packets instant chicken bouillon
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
2 tablespoons minced ginger root OR 2 teaspoons (10 mL) powdered ginger
3 cups snow peas, halved lengthwise
1 (10-ounce/284 mL) can sliced water chestnuts or oriental stir fry vegetables, drained


Combine all of the sauce ingredients in a small bowl. Set aside.



Mix corn starch and instant bouillon in a small bag; add chicken and shake to coat well.

Heat a large skillet or wok until hot; swirl oil around in the pan. Gently stir gry the chicken strips until lightly browned and no longer pink inside.

Add ginger and snow peas; stir-fry for 1 to 2 minutes or until colour brightens. Add canned vegetables and sauce mixure, stirring constantly until ingredients are glazed.

Serve with cooked rice.

Total Time
Cook Time 20 minutes
Nutrition Facts
Valeur nutritive

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