| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Chicken | 4 | Servings |
INGREDIENTS
| 2 | Chicken breast; skinned, boned | |
| 3 | tb | Wine, white, dry |
| 1 | tb | Catsup |
| 3 | tb | Plum sauce |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 3 | tb | Oil |
| 1/4 | c | Chicken broth |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight. Heat wok or skillet over high heat. Add oil. Stir-fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent. Recipe from "Too Busy To Cook", published by Bon Appetit, 1981. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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