Stir-Fried Chicken and Vegetables with a Plum Sauce

They call them impulse purchases. I call them a craving. For some reason, although not on the menu, I found myself putting a package of fresh Chinese noodles in my cart. Usually a protein decides the dish, in this case, for some reason I had Chinese noodles on my mind.

When I crave salty, sweet, spicy and sour I immediately think Chinese. Plum sauce has a sweet and sour flavor, the Asian Chili sauce provides the heat and the soy sauce, obviously adds a salty quality. It's the perfect dish all around.

I added a crunchy carrot (to pump up the nutritionals) and some pea pods to the bok choy.

Feel free to change the amounts, whereas I always add more chili sauce, this time I reduced it to two teaspoons instead of three. (I suggest you taste the vegetables before adding any more chili sauce).

Stir-Fried Chicken and Vegetables with Plum Sauce
Serves 4
Inspiration from America's Test Kitchen

* 3 tablespoons vegetable oil
* 1 medium head bok choy, stems sliced thin, greens chopped (keep in separate bowls)
* 1/2 cup julienned carrot
* 1/2 pea pods, strings removed
* 1 tablespoon grated fresh ginger
* 3 teaspoons Asian chili-garlic sauce
* salt & pepper
* 1/4 cup plum sauce
* 3 teaspoons soy sauce
* 2 teaspoons rice vinegar
* 4 boneless, skinless chicken breasts, cut crosswise into 1/4" thick slices
* 2 scallions, sliced thin

1. Heat 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add bok choy stems and carrots and cook until just tender, about 3 minutes. Add bok choy greens and pea pods 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 (important, do not miss this step).

2. Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in bowl. Pat chicken dry with paper towels and season with salt & pepper. Heat additional tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of chicken until no longer pink, about 3 minutes. Transfer to plate. Repeat with remaining oil and chicken.

3. Return first batch of chicken, along with any accumulated juices to skillet with second batch. Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute. Transfer vegetables to platter and top with chicken mixture. Serve.

Review: Excellent dish. I will make it again but with a little more plum and soy sauce. The Nudge wanted it for lunch today and that means he liked it.