Plum and Ginger Chicken

Total Time

40 Minutes

Servings

6

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water
• 2/3 cup plum sauce
• 1/2 cup light golden syrup
• 2 tablespoons soy sauce
• 2 cloves finely chopped garlic
• 4 packets chicken bouillon granules
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 4 tablespoons corn flour
• 3/4 teaspoon finely chopped fresh ginger root
• 2 cups sugar snap peas, trimmed
• 1 cup sliced fresh mushrooms

Instructions

1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Mix the plum sauce, golden syrup, soy sauce, garlic, and bouillon in a small bowl.
3. Heat oil in a skillet over medium heat. Coat the chicken in corn flour, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, sugar snap peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.