Plum-Glazed Chicken Stir-Fry

1
Yvette Hanel

By
@Hectichousewife

My family loves spicy food and they love Asian food! I do have to cut down the spice in this recipe for my husband but my children prefer it with all the spice! It just takes 30 minutes to prepare!

Rating:
★★★★★ 1 vote
Comments:
Serves:
4

Ingredients

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3 Tbsp
vegetable oil
1 medium
head of bok choy, stems sliced thin, greens chopped
4 tsp
teaspoons chili-garlic sauce
1 Tbsp
grated fresh ginger
salt and pepper
1/4 c
plum sauce
2 tsp
soy sauce
2 tsp
rice vinegar
4
boneless, skinless chicken breast cut crosswise into 1/4 inch thick slices
2
scallions, sliced think
noodles or rice

How to Make Plum-Glazed Chicken Stir-Fry

Step-by-Step

  • 1Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Add bok choy stems and cook until just tender, about 3 minutes. Add bok choy greens and cook until wilted, about 2 minutes. Add ginger, 2 teaspoons chili-garlic sauce, and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Transfer bok choy mixture to colander, tent with foil and let drain.
  • 2Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of the chicken until no longer pink about 3 minutes; transfer to plate and repeat with remaining oil and chicken.
  • 3Return first batch of chicken with juices to skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to platter and top with chicken. Serve with Asian noodles or white rice. ( I actually serve it this way because my family likes it this way...rice or noodles in bowl top with chicken mixture and then top with bok choy mixture). This is a very spicy dish!

Printable Recipe Card

About Plum-Glazed Chicken Stir-Fry

Course/Dish: Chicken
Regional Style: Asian




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