Stir-fried Chicken Ribbons with Vegetables and Fresh Plums

Serves: 4

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free






In a medium bowl, combine the soy sauce, sesame oil, sherry or rice wine, ginger, garlic and red pepper flakes. Add the strips of chicken and stir to coat. Cover and refrigerate for 30 minutes, or longer if a stronger flavor is desired.


* Spread on a baking sheet and toast in a 350º F oven for 5 to 10 minutes or until aromatic and they are golden brown.

Heat oil in a wok or large skillet over high heat. When oil is hot, add the onion, stir for 2 to 3 minutes, and then add the chicken strips. Sauté quickly - just until the chicken begins to brown. Add the carrot slices and broccoli and lower the heat to medium. Cover the pan with a lid to keep liquids from evaporating. Cook 2 to 3 minutes.

Add the water chestnuts, plums and hoisin sauce. Toss until everything is heated through. Sprinkle with the almonds just before serving.

Serve with Coconut Rice with Cilantro.

Recipe by Lee Baker, PCC Cooks instructor

Source: Demonstrated at West Seattle PCC's 20th Anniversary event, September 13, 2009.

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More about: almonds, broccoli, chicken, cruciferous vegetables, plums


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