2 whole lg. chicken breasts, skinned, boned & halved lengthwise
2 tbsp. sugar
1 tbsp. wine vinegar
1 tbsp. soy sauce
2 tbsp. water
2 tsp. cornstarch
2 tbsp. cooking oil
1 sm. onion, thinly sliced & separated into rings
1 (6 oz.) pkg. frozen pea pods Or 1 c. fresh green beans Or 1 c. sliced sm. zucchini
6 plums, pitted & quartered

Rinse chicken; pat dry. Cut into thin bite-size strips. For sauce: In small mixing bowl stir together sugar, vinegar, soy sauce, cornstarch and water. Set aside.

Preheat a wok or 12 inch skillet over high heat; add oil. Stir fry onion in hot oil for 1 minute. Add chicken; stir fry 2 minutes or until chicken and onion are tender. Push mixture from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Add vegetables, stir to coat. Cook and stir 2 minutes more. Stir in plums. Serve over chow mein noodles or steamed rice. Serves 4.