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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (236g) Recipe makes 10 servings |
||
| Calories 298 | ||
| Calories from Fat 70 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.8g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.1g | ||
| Cholesterol 82mg | 27% | |
| Sodium 944mg | 39% | |
| Potassium 522mg | 14% | |
| Total Carbohydrate 17.7g | 5% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.1g | ||
| Protein 34.9g | 69% | |
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Ingredients
Sauce
- 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
Chicken
- 4 tablespoons vegetable oil
- 6 skinless chicken breasts, sliced thin
- 1-2 teaspoon soy sauce
Directions
1
Marinate chicken slices with 1-2 teaspoons soy sauce, while assembling sauce ingredients in blender or by hand.2
Heat oil in large frying pan or wok over high heat.3
Saute chicken about 2 minutes or until cooked.4
Add sauce and bring to boil.5
Stir until thickens (just a couple of minutes).6
Serve with Steamed white rice and garnish with chopped green onions.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
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- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Sweet
- Dietary > Kid Pleaser
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- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: tjg
On Aug 22, 2008
really liked it! I didn't have plum sauce, so I used honey, and only really had about half of what was needed, but it still came out pretty good! great the next day too. kids loved it.
From: TeaLeavesGreen
On Nov 29, 2007
This was good. My usual way of making the sauce isn't nearly as and bubbly, so I'll definitely keep that aspect in mind. My boyfriend thought it was way too sweet, and even I thought it was a bit much (I used honey). I used mirin instead of sherry (sherry's just a substitute for mirin for people who don't have access to a good asian food store.) If I'd had any green onions or good stir-fry veggies on hand, I would have added them. Still, not bad at all. With a few modifications, I think I'll probably use this recipe again.
From: Shirl (J) 831
On Sep 26, 2005
I second that this should have more stars. I did have to half the recipe though for smaller meal but this is truly a great recipe.
From: HotWifey
On Mar 14, 2008
I have to admit, I only made the sauce portion of this recipe, but it was so good that I simply had to give it 5 stars. I had steamed some snow peas & carrots and had stir-fried chicken from the night before, but was out of sauce and wanted something new. This was perfect! I used apricot jam & 1tsp. ground ginger as I was out of fresh. I also added a bit of red pepper flakes, but followed the rest exactly. Served all over steamed rice for hubby and angel-hair pasta for the kids - big hit with all! I'm saving this to use for my everyday stir-fry sauce!
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