Ingredients:
1 cup canned reduced-sodium chicken broth
4 teaspoons cornstarch
1 cup plum sauce ( or honey, apricot jam, hot pepper jelly)
6 tablespoons soy sauce
2 tablespoons dry sherry
8 garlic cloves, minced
4 tablespoons minced fresh ginger
5 teaspoons hoisin sauce
4 tablespoons vegetable oil
6 skinless chicken breasts, sliced thin
1 -2 teaspoon soy sauce
Directions:
Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand.
Heat oil in large frying pan or wok over high heat.
Saute chicken about 2 minutes or until cooked.
Add sauce and bring to boil.
Stir until thickens (just a couple of minutes).
Serve with Steamed white rice and garnish with chopped green onions.
Servings: 10
Time preparation: 20 min.
Time total: 35 min.