Plum and Ginger Chicken

(serves 3 to 4)

1 lb boneless chicken (thinly sliced)
1 Tbsp Taipan Oyster Sauce
1/3 cup Taipan Plum Sauce
¼ cup corn syrup
1-8 oz can Taipan Sliced Water Chestnuts
3 cups snow peas (sliced lengthwise)
3 slices fresh ginger (finely chopped)
or
2 tsp ground ginger
2 Tbsp vegetable oil
2 cubes chicken bouillon
2 Tbsp corn starch
1 Tbsp Taipan Roasted Sesame Seeds

Preparation: Mix corn syrup, Taipan Oyster and Plum Sauces in bowl and set aside. Mix corn starch and crumbled chicken bouillon in small bag, add chicken, shake to coat.

Cooking: Heat oil on high heat in skillet or wok until it smokes. Add chicken and stir fry about 3 minutes or until turning brown. Add ginger, water chestnuts and snow peas. Stir fry for about 2 minutes. Add sauce mixture and stir until hot. Serve on a bed of Taipan Long Grain Rice or Taipan Steam Fried Noodles. Sprinkle with Taipan Roasted Sesame Seeds.