Plum and Ginger Glazed Chicken

Ingredients

• 
  Sauce
• 1/3 cup bottled plum sauce
• 1/4 cup Karo® Dark Corn Syrup
• 1/4 cup water
• 1 tablespoon soy sauce
• 
  Chicken
• 12-ounce ( 375 g) boneless chicken breast or tenderloin, cut in 1/4-inch (6 mm) thick strips
• 2 tablespoon Argo® Corn Starch
• 2 packets instant chicken bouillon
• 2 tablespoons corn oil
• 2 tablespoons minced ginger root OR 2 teaspoons (10 mL) powdered ginger
• 3 cups snow peas, halved lengthwise
• 1 (10-ounce/284 mL) can sliced water chestnuts or oriental stir fry vegetables, drained

Directions

Sauce

Combine all of the sauce ingredients in a small bowl. Set aside.

Chicken

Mix corn starch and instant bouillon in a small bag; add chicken and shake to coat well.

Heat a large skillet or wok until hot; swirl oil around in the pan. Gently stir gry the chicken strips until lightly browned and no longer pink inside.

Add ginger and snow peas; stir-fry for 1 to 2 minutes or until colour brightens. Add canned vegetables and sauce mixure, stirring constantly until ingredients are glazed.

Serve with cooked rice.