Chicken & Bok Choy w/Plum Sauce

Entree

INGREDIENTS

1 pound chicken tenders, cut into 2 inch strips
1/4 cup flour
1/2 teaspoon salt
1 tablespoon canola oil
3 cups sliced bok choy
1/2 cup bok choy leaves, chiffonade
1 cup sliced onion
1 red bell pepper, chopped
1 tablespoon grated ginger root
1 tablespoon canola oil
1/2 teaspoon crushed red pepper flakes
1/2 cup sherry
1 cup chicken broth
1 tablespoon cornstarch
1/3 cup plum sauce
2 tablespoons lite soy sauce
2 cups cooked brown rice

INSTRUCTIONS

In medium bowl, combine flour and salt. Dredge chicken strips lightly in flour mixture; set aside. In large skillet, heat 1 tablespoon oil. Place chicken strips in oil; cook for two minutes on each side until cooked through and golden brown; set aside.
In same skillet, add additional 1 tablespoon oil; stir-fry bok choy slices, onion and red bell pepper until crisp tender. Add ginger root, pepper flakes, and sherry; stir and cook for 1 minute or until sherry is almost evaporated.
In small bowl, blend chicken broth and cornstarch; stir into skillet mixture and cook until thickened. Add plum sauce; soy sauce and bok choy leaves. Stir in chicken and heat through.
Serve over hot brown rice.

NOTES

Makes 4 servings Nutrition Information 490 calories, 12 grams fat, 85 mg cholesterol, 970 mg sodium, 52 carbohydrates, 4 grams fiber, 39 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information 490 calories, 12 grams fat, 85 mg cholesterol, 970 mg sodium, 52 carbohydrates, 4 grams fiber, 39 grams protein