Protein-packed chicken is paired with sweet plums, plum jam, and nutrient-dense veggies.

For more about this recipe: Eating for Thick, Healthy Hair.

Recipe from our sister publication, Cuisine at Home.

  • 4Servings


  • 1/4 cup dry sherry or apple juice
  • ¼ cup low-sodium chicken broth
  • 2 Tbs. plum jam
  • 1 Tbs. low-sodium soy sauce
  • 1 Tbs. rice vinegar
  • 2 tsp. chili garlic sauce
  • 1 tsp. five-spice powder
  • 1 Tbs. cornstarch
  • 12 oz. boneless, skinless chicken breast, sliced (1/4-inch thick)
  • 1 Tbs. sunflower oil
  • 2 Tbs. minced fresh ginger
  • 1 bunch bok choy, ribs bias-sliced and leaves cut into ribbons
  • 2 cups scallions (3-inch pieces)
  • 2 cups trimmed sugar snap peas
  • 2 cups mung bean sprouts
  • 2 cups sliced fresh plums
  • 2 Tbs. chopped dry-roasted peanuts 


  1. Whisk together sherry, broth, jam, soy sauce, vinegar, chili garlic sauce, five-spice powder, and cornstarch. Add chicken, and toss to coat.
  2. Coat wok with nonstick spray. Heat oil in wok over medium-high heat. Remove half of chicken from marinade, and stir-fry until brown, 2–3 minutes. Transfer to plate, and repeat with remaining chicken. Reserve marinade.
  3. Remove wok from heat, coat with nonstick spray, and return to heat. Add ginger, and stir-fry 30 seconds. Add bok choy ribs and scallions, and stir-fry 2 minutes more. Add peas and bok choy leaves, and stir-fry 2 minutes more.
  4. Return chicken and reserved marinade to wok and heat until marinade thickens. Add sprouts and plums, and stir-fry 1 minute. Garnish with peanuts.

Nutrition Information

  • Calories: 350
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 60 mg
  • Fat Content: 9 g
  • Fiber Content: 7 g
  • Protein Content: 29 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 500 mg
  • Sugar Content: 25 g
Publish date:
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