Plum Chicken Stir-Fry Recipe | Easy & Flavorful

INGREDIENTS

6 ounces fresh uncooked Chinese egg noodles 1/4 cup plum preserves or jam 3 tablespoons rice wine vinegar 3 tablespoons reduced-sodium soy sauce 1 tablespoon cornstarch 3 teaspoons oil, divided 1 small red onion, thinly sliced 2 cups fresh pea pods, diagonally sliced 12 ounces boneless skinless chicken breasts, cut into thin strips 4 medium plums or apricots, pitted and sliced

PREPARATION:

1. Cook noodles according to package directions, omitting salt. Drain and keep warm.
2. Stir together plum preserves, rice wine vinegar, soy sauce and cornstarch; set aside.
3. Heat 2 teaspoons oil in large nonstick skillet or wok. Add onion and cook 2 minutes or until slightly softened. Add pea pods and cook 3 minutes. Remove vegetables to medium bowl.
4. Heat remaining 1 teaspoon oil in skillet. Add chicken and cook over medium-high heat 2 to 3 minutes or until no longer pink. Push chicken to one side of skillet.
5. Stir sauce; add to skillet. Cook and stir until thick and bubbly. Stir in vegetables and plums; coat evenly. Cook 3 minutes or until heated through. Toss with noodles and serve immediately.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Fiber 3 g Carbohydrate 73 g Cholesterol 43 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 11 % Calories 415 Protein 21 g Sodium 307 mg DIETARY EXCHANGE: Meat 1-1/2 Vegetable 1 Fruit 1-1/2 Starch 3