Plum Ginger Chicken
Plum Ginger Chicken is an Asian recipe categorized as dinner, main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
About This Recipe
This delightful creation marries the tender, succulent chicken thighs with the bright notes of fresh plums and the warming spice of ginger, resulting in a dish that’s as visually stunning as it is flavorful.
Plums, a staple in various cultures worldwide, have been enjoyed for thousands of years. They belong to the genus Prunus, which also includes cherries, apricots, and almonds, and their sweet-tart flavor lends itself beautifully to savory dishes, adding an unique twist that is particularly refreshing in this chicken medley. In Asian cuisine, where red and black plums take center stage, the combination of fruit and meat is celebrated for its complexity and balance, while the addition of ginger brings aromatic spiciness and healthful depth.
- Pair with jasmine rice or quinoa for a comforting base.
- Add a crisp cucumber salad with lime vinaigrette to refresh the palate.
- Finish with green onions and sesame seeds for crunch and color.
Nutritional Information (per serving)
| Calories | 396 kcal |
|---|---|
| Protein | 30 g |
| Total Fat | 15 g |
| Fiber | 3 g |
| Sodium | 523 mg |
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces (450g)
- 2 cups ripe plums, pitted and chopped (300g)
- 1 tablespoon fresh ginger, minced (6g)
- 3 garlic cloves, minced
- 1 tablespoon soy sauce (15mL)
- 2 tablespoons honey (30g)
- 1 tablespoon rice vinegar (15mL)
- 1 teaspoon sesame oil (5mL)
- 1 bell pepper, sliced
- 1 cup snap peas (100g)
- 1/2 teaspoon black pepper (1g)
- 2 tablespoons green onions, sliced (15g)
- 2 tablespoons sesame seeds (18g)
Utensils
- Large skillet
- Measuring spoons
- Cutting board
- Chef’s knife
- Spatula or wooden spoon
- Plate for chicken
- Small bowl (for seasoning)
- Garlic press (optional)
- Grater or microplane (for ginger, optional)
- Serving platter or bowl
Step by Step Instructions
- Season the bite-size chicken thigh pieces with the black pepper.
- Heat the sesame oil in a large skillet over medium-high heat.
- Add the chicken in one layer and brown it for 4 to 5 minutes; transfer it to a plate before it is fully cooked.
- Add the garlic and ginger to the skillet and cook for 30 seconds, until fragrant.
- Add the plums, bell pepper, and snap peas and stir-fry for 3 to 4 minutes.
- Whisk together the soy sauce, honey, and rice vinegar, then pour the mixture into the skillet.
- Return the chicken and its juices to the skillet and stir to coat it with the plum sauce.
- Simmer for 4 to 6 minutes, until the plums soften, the sauce lightly thickens, and the chicken reaches 165°F (74°C).
- Remove the skillet from the heat and sprinkle with the green onions and sesame seeds.
- Serve the Plum Ginger Chicken warm.
Variations & Serving Suggestions
- Swap the chicken for crispy tofu or shrimp to change up the protein.
- Add a splash of orange juice for citrus brightness or toss in crushed red pepper flakes for extra heat.
- Serve the medley over jasmine rice or quinoa and pair it with steamed broccoli or a refreshing cucumber salad.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Plum Ginger Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Plum Ginger Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowl, large heavy skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Recipe FAQs & Cooking Guidance
Can I use chicken breasts instead of thighs?
Yes. Replace the 1 pound chicken thighs with 1 pound boneless skinless chicken breast cut into even bite-size pieces. Brown briefly, then finish in the plum sauce only until the chicken reaches 165°F (74°C).
How do I make the plum sauce more glaze-like?
Use ripe but not mushy plums and simmer the sauce uncovered for the full 4 to 6 minutes after returning the chicken. The honey and plum juices will reduce naturally; no unlisted cornstarch slurry is needed.
What is a vegetarian replacement for the chicken?
Replace the 1 pound chicken with 14 ounces pressed firm tofu cut into cubes. Brown the tofu in the sesame oil, transfer it to a plate, and return it with the sauce just long enough to glaze it.
How do I know when Plum Ginger Chicken is done?
The chicken should reach 165°F (74°C), the bell pepper and snap peas should remain crisp-tender, and the softened plums should form a light glaze with the soy sauce, honey, and rice vinegar.