2 chicken breasts, skinned and boned
3 tablespoons dry white wine
1 tablespoon ketchup
3 tablespoons plum sauce
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons oil
1/4 cup chicken broth
1 teaspoon cornstarch
1 tablespoon water
Cut chicken into 1 inch cubes. In a bowl mix together wine, ketchup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight. Heat wok or skillet over high heat. Add oil. Stir fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent.
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