Ingredients
1/2
cup Chinese plum sauce
1/4
cup water
3
tablespoons rice vinegar or cider vinegar
1
teaspoon cornstarch
1/2
teaspoon ground mustard
3/4
pound boneless skinless chicken breast, cut into 1/4-inch slices
1
large carrot, shredded (1 cup)
3
medium green onions, sliced (3 tablespoons)
1
bag (10 ounces) salad mix (8 cups)
Preparation
Mix plum sauce, water, vinegar, cornstarch and mustard.
Spray wok or 12-inch skillet with cooking spray; heat over high heat. Add chicken; stir-fry about 2 minutes or until no longer pink in center. Add carrot and onions; stir-fry 1 minute.
Stir in plum sauce mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken mixture from wok. Refrigerate about 30 minutes until cool. Serve over salad mix.
