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Taipan Plum & Ginger Chicken
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Asian Plum & Ginger Chicken



  • 1 lb (.5 kg) boneless chicken (thinly sliced)
  • 1/4 cup (60 ml) corn syrup
  • 1 tbsp (15 ml) Taipan Oyster Sauce
  • 1/3 cup (80 ml) Taipan Plum Sauce
  • 2 Tbsp (30 ml) corn starch
  • 2 cubes chicken bouillon
  • 2 tbsp (30 ml) vegetable oil
  • 3 slices fresh ginger, finely chopped (or 2 tsp (10 ml) ground ginger)
  • 1 - 8 oz (224 grm) can sliced water chestnuts
  • 3 cups (700 ml) snow peas (sliced lengthwise)
  • Mix corn syrup, Taipan Oyster Sauce and Plum Sauce in bowl and set aside. Mix corn starch and crumbled chicken bouillon in a small bag.
  • Add chicken and shake to coat.
  • Heat oil on high heat in skillet or wok for 2 minutes.
  • Add chicken and stir fry approximately 3 minutes or until lightly browned. Add ginger, water chestnuts and snow peas; stir fry for approximately 2 minutes.
  • Add sauce mixture and stir until hot.
  • Serve on a bed of rice or noodles.
Sauces can be acquired through http://www.taipansauces.com

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