- 1 cup canned peach nectar
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons Safeway SELECT Soy Sauce
- 1/2 teaspoon dry mustard
- 1/2 teaspoon crushed anise seeds
- 2 whole chicken breasts, boned, skinned, and split
- 1 large green bell pepper, seeded
- 1 medium onion
- 3 medium firm-ripe Santa Rosa type plums
- 3 tablespoons vegetable oil, divided
- 2 teaspoons minced fresh ginger
- Make stir-fry sauce: In a 2-cup glass measure, mix nectar, lemon juice, cornstarch, soy sauce, mustard, and anise together thoroughly; set aside.
- Cut chicken crosswise into 1/2-inch-wide strips. Cut green pepper and onion into 1-inch chunks. Slice plums into 1/2-inch-thick wedges, discarding pits.
- Heat 2 tablespoons of the oil in a wide frying pan or wok over high heat. Add chicken and ginger; stir-fry until meat is no longer pink (about 3 minutes); cut to test. Lift out and set aside.
- Heat remaining 1 tablespoon oil in pan. Add bell pepper and onion and stir-fry until tender-crisp (about 4 minutes); lift out and add to chicken. Add bell pepper and onion and stir-fry until tender-crisp (about 4 minutes); lift out and add to chicken. Add plums to pan; stir-fry until plums soften (about 2 minutes). Stir sauce and add to pan; boil, stirring constantly, until thickened. Return chicken and vegetables to pan and cook, stirring gently, just until heated through.