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Chicken: Plum-Perfect Chicken Stir-fry

Source of Recipe

Low Calorie/Low Fat Recipes Spring 96, BH&G


List of Ingredients

1 skinless boneless chicken breast half
--or turkey breast tenderloin steak
1/2 cup fresh pea pods or frozen, thawed
1 tablespoon red plum jam or currant jelly
2 teaspoons vinegar
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon grated gingerroot or dash ground ginger
2 thin slices onion, separate into rings
1 teaspoon cooking oil
1 plum, pit and cut into wedges
--or 1/2 of a pear -- sliced
1 tablespoon raisins
1/2 cup cooked rice


Recipe

Rinse chicken or turkey; pat dry. Cut into thin bite-size pieces. Slice pea pods in half. Combine jam, vinegar, soy sauce, cornstarch, and gingerroot; set aside. Spray a cold medium skillet with nonstick coating. Heat over medium heat. Add onion; stir-fry 2 minutes. Add fresh pea pods, if using. Stir-fry 1 minute or till crisp-tender; remove from skillet. Add chicken to skillet. (Add 1 teaspoon cooking oil, if necessary.)

Stir-fry 2 to 3 minutes or till no pink remains. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir till thickened and bubbly. Return cooked vegetables to skillet, stirring to mix. Add plum or pear, raisins, and thawed pea pods (if using) to skillet. Stir all ingredients together to coat with sauce. Cook and stir 1 minute more or till heated through. Serve immediately over hot cooked rice. Makes 1 serving.