Chicken and Plum Sauce

This is the recipe of my childhood. 
My mom would make this for my sister and me and she could never make enough of it. She started to double and then triple it, still it was never enough. There might have been a time when there was hardly enough for her by the time she sat down to join us for dinner. We were such vultures back then.
I found my mom’s hand written recipe hidden away in an old cookbook and I immediately recognized her handwriting.  My mouth started watering and I began crying at the same time. This recipe has such special memories of my younger years. 
I have updated just a few things and it’s still delicious. 
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You can usually find Plum Sauce in the Asian section of your supermarket.

Ingredients

6-8 boneless skinless chicken thighs cut into 1 inch cubes
6 TBSP Mirin or dry white wine
6 TBSP Chinese Plum Sauce
2 TBSP Ketchup
1 tsp palm sugar or granulated or brown sugar
1 tsp salt
1 can water chestnuts (If they are whole chestnuts, I like to quarter them)
3 tsp high heat oil like peanut or grapeseed
1/2 cup chicken broth
1 tsp cornstarch mixed with 2 TBSP water to make a slurry
Sesame seeds 
Sliced green onions
White rice 

Directions

In a bowl mix together the Mirin, plum sauce, ketchup, sugar and salt. 
​Mix in your cubed chicken thighs and combine well.  Let this marinate for a few hours or overnight in the refrigerator.

When you’re ready to cook your chicken, drain the marinade from the chicken but do not discard the marinade. You will add it back to the chicken.
I place a strainer over another bowl and let the marinade drain out.

Heat a wok or large skillet with the oil.
Stir fry the chicken for about 2 minutes on its own and then add the chicken broth and the remaining marinade. Cook for another 2 minutes.
Add in the water chestnuts and the cornstarch slurry (make sure to mix it well before you add it in).
Cook for another few minutes until the sauce has thickened.
Add another tablespoon of plum sauce if you like.

Serve over white rice and top with sesame seeds and green onions.