Stirfry Singapore Stacks With Plum Sauce

[chief_cook2]

INGREDIENTS:

(Preparation Time: 30 minutes. Serves 6)

1 16 oz. pkg. Teriyaki Ginger sauce marinated Chicken cut into 1/2
inches cubes (Keep Warm)

1 pkg. Oriental flavor rice mix

2 Tablespoons sesame seed oil

1 onion, chopped

2 cloves of garlic, chopped

1 cup of mushrooms, sliced

1 cup red pepper. diced

2 cups fresh spinach, stemmed chopped

2 Tablespoons soy sauce

1 Tablespoon Hoisin Sauce (optional)

toasted sesame seeds


Plum sauce: (purchase bottled or follow recipe)

1/2 cup seasoned rice wine vinegar

3 Tablespoons plum jelly

1/4 cup mango chutney

1/4 cup Hoisin sauce

2 Tablespoons brown sugar

1 Tablespoon honey

Combine all ingredients and warm



COOKING INSTRUCTIONS:

1. Prepare rice according to package directions.

2. In a large skillet, heat sesame oil, add onion and garlic. Saute
for 3
minutes.

3. Add vegetables and saute until crisp-tender, about 5 minutes.

4. Add soy sauce and Hoisin sauce. Keep warm.

To assemble the stacks:
1. Preheat oven to 350 degrees.

2. Spray 6 Stack Cylinders with vegetable spray and place on baking
sheet.

3. Layer stacks in this order:

2 tablespoons rice

2 tablespoons chicken

2 tablespoons vegetables.

4. Repeat layers ending with the vegetables.

5. Bake 10 minutes.

To serve:
1. With a spatula, transfer the Stacks to serving plates.

2. Unmold and sprinkle with sesame seeds.

3. Serve with Plum Sauce.