CHINESE PLUM CHICKEN STIR FRY
A spicy chicken dinner that makes a great takeout alternative! My Crispy Chinese Plum Chicken with Sticky Chilli Sauce is super-quick to make (20 minutes!). Also, check out my trick to save on the washing up!
Provided by Nicky Corbishley
Categories Dinner
Time 20m
Number Of Ingredients 24
Steps:
- Heat the oil in a wok or large frying pan until very hot.
- Whilst the oil is heating, place chicken in a bowl and sprinkle on the cornflour. Mix together with a fork or your hands until the chicken is coated.
- Now break the egg into the bowl with the chicken, and use a fork to mix everything together thoroughly. There should be no egg pooling at the bottom of the bowl. If there is, discard it.
- Next, sprinkle on the flour, followed by salt, pepper, garlic salt and paprika. Mix everything together with your hands. The chicken should be well-coated, but will also be sticky.
- Add the chicken to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as there are no more than 3 chicken breasts).
- Once golden brown, add the plum slices, peppers and garlic. Cook, with the chicken for 2 minutes, stirring often, until the plum starts to soften.
- Now add all of the sauce ingredients to the wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
- Turn off the heat and divide between four bowls. Serve with boiled rice and top with spring onions and chilli flakes.
Nutrition Facts : Calories 419 kcal, Carbohydrate 50 g, Protein 24 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 1290 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
HONEY PLUM SOY STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
SKILLET PLUM CHICKEN TENDERS
If you love plums, this recipe is for you! I combine the fruit with chicken tenders for a quick, easy and flavorful meal. Serve with brown rice or orzo pasta. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 343 calories, Fat 6g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 483mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 2g fiber), Protein 41g protein.
CHICKEN WITH PLUM GLAZE
A simple Asian dish with a savory-sweet bite. If you don't have plum jam, you can use apricot preserves instead. Serve with baked squash and wild rice mix, if desired.
Provided by Chef Rick
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Season the chicken pieces with salt and pepper to taste and place skin-side-up onto the prepared baking sheet. Bake in the preheated oven for 20 minutes.
- While the chicken is baking, stir together the plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl. After the chicken has baked 20 minutes, brush with the plum glaze and return to the oven.
- Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 496.2 calories, Carbohydrate 37.6 g, Cholesterol 119.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 37.9 g, SaturatedFat 5.9 g, Sodium 120.3 mg, Sugar 34.1 g
SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE
Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!
Provided by Shannon :)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
- Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
- Bake in preheated oven for 25 minutes.
- While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
- Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g
PLUM GLAZED CHICKEN RECIPE - (4.5/5)
Provided by sherryl61
Number Of Ingredients 9
Steps:
- 1.Preheat oven to 350 degrees F. 2.Drain the plums and reserve the syrup. Remove the pits from the plums. 3.In a blender or food processor, whirl the plums and syrup until pureed if a thinner consistency desired; I prefer to puree half the plums with the syrup and coarsely chop the rest of the plums and add to the puree. I like it chunky. 4.Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. 5.Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. 6.Cook, uncovered, stirring often until slightly thickened. About 15 minutes. (I have also not cooked it at all and just dumped the mixture over the chicken and baked all together. The sauce is thinner but still tastes great!) 7.Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. 8.Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. (I have also just browned the chicken and thrown it in a crock pot and added the sauce, cooking it on low for 4-6 hours). 9.Heat the remaining sauce and pass it at the table.
PLUM-GLAZED ROAST CHICKEN
I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.
PLUM GLAZED CHICKEN
Make and share this Plum Glazed Chicken recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken; dry well.
- Sprinkle generously with salt to season.
- Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
- Arrange in shallow baking dish.
- Spoon glaze over chicken.
- Bake at 375°F, basting with glaze in pan, about 45 minutes.
- Gingered Plum Glaze: Slowly heat plum jam until it melts.
- Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
PLUM-GLAZED CHICKEN STIR-FRY
My family loves spicy food and they love Asian food! I do have to cut down the spice in this recipe for my husband but my children prefer it with all the spice! It just takes 30 minutes to prepare!
Provided by Yvette Hanel @Hectichousewife
Categories Chicken
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Add bok choy stems and cook until just tender, about 3 minutes. Add bok choy greens and cook until wilted, about 2 minutes. Add ginger, 2 teaspoons chili-garlic sauce, and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Transfer bok choy mixture to colander, tent with foil and let drain.
- Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of the chicken until no longer pink about 3 minutes; transfer to plate and repeat with remaining oil and chicken.
- Return first batch of chicken with juices to skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to platter and top with chicken. Serve with Asian noodles or white rice. ( I actually serve it this way because my family likes it this way...rice or noodles in bowl top with chicken mixture and then top with bok choy mixture). This is a very spicy dish!
HONEY GLAZED CHICKEN STIR FRY
Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.
Provided by Sueie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into cubes, set aside.
- In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
- Put oil in wok or large skillet.
- Preheat over medium heat.
- Stir vegetables until crisp-tender.
- Remove vegetables from wok.
- Add chicken to hot wok, (more oil if necessary).
- Stir fry for 3- 4 minutes or until cooked.
- Push chicken to side of wok, add sauce.
- Cook and stir until thick and bubbly.
- Return cooked vegetables to wok and stir all ingredients together to coat.
- Cook and stir another minute or until heated through.
- Serve over rice.
GINGER PLUM CHICKEN STIR FRY
This is a yummy stir fry of chicken with plum and chili sauces, if you want to make this even quicker you could just buy a big bag of mixed asain stir fry veg to add, I had vegetables I needed to use up, I think that is the beauty of a stir fry they are so versatile and you can add any veg you like. I served this as is, it is enough for 3 generous portions or 4 smaller ones, if you want to make it a definite hearty meal for 4 just add about 300-400g noodles, my hubby and I are watching our carb intake at the moment so I do not serve a lot of meals with rice or noodles.
Provided by The Flying Chef
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Heat some oil in a wok stir fry chicken in batches until browned all over, adding oil as needed, set to one side, wipe wok clean.
- Add about 1 tablespoon more of oil add onion, garlic, ginger and chili to wok stir fry until onion softens, add soy sauce, stir fry 1 minute.
- Add broccoli and return chicken to pan, stir fry 2 minutes, add both sauces, cabbage, carrots and mushrooms, stir fry a few minutes more.
- Finally add snow peas and sprouts, stir fry until vegetables are tender and chicken is cooked through.
- To Serve: Place in bowls or on plates and garnish with green onions.
PLUM CHICKEN
Make and share this Plum Chicken recipe from Food.com.
Provided by Cookworm
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pit and quarter black plums.
- Heat and stir chicken stock, red wine vinegar and brown sugar to combine.
- Place chicken thighs and plums in bottom of baking dish. Pour stock over chicken and plums.
- Bake in 350 degree oven for one hour.
STIR FRY GLAZED CHICKEN
This is a Chinese-inspired dish. It's a very flavorful dish. I recommend eating it with rice. The chicken is nice and soft.
Provided by DeniseB
Categories World Cuisine Recipes Asian
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the condensed milk, mayonnaise, sugar, vinegar, and honey until combined into a sauce; set aside.
- Combine the diced chicken and beaten eggs in a bowl and set aside. Spread the flour in a shallow dish. Dredge the chicken pieces in the flour until evenly coated.
- Heat the canola oil in a skillet over medium-high heat. Cook the chicken in the heated oil for about 2 minutes, turning occasionally to brown evenly. Stir in the sauce until the chicken is completely coated. Cook and stir until chicken is golden brown on the outside and no longer pink inside, 12 to 15 minutes.
Nutrition Facts : Calories 719.7 calories, Carbohydrate 35 g, Cholesterol 346.5 mg, Fat 40.3 g, Fiber 0.7 g, Protein 52.6 g, SaturatedFat 7.4 g, Sodium 290 mg, Sugar 15.1 g
PLUM GLAZED CHICKEN STIR FRY
I don't usually make many recipes from Cook's Illustrated because they require too many ingredients and are to expensive for my budget. This recipe is definitely going into my rotation. I left out the leafy greens and just served the chicken over rice.
Provided by budgiesntiels
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering.
- Add bok choy stems and cook until tender, about 3 minutes.
- Add bok choy greens and cook until just wilted, about 2 minutes.
- Add ginger, 2 teaspoons chili-garlic sauce and 1/4 teaspoon salt and cook until fragrant, about 30 seconds.
- Transfer bok choy mixture to colander, tent with foil, and let drain.
- Whisk plum sauce, soy sauce, vinegar and remaining chili- garlic sauce in a small bowl.
- Pat chicken dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon oil in an empty skillet over medium- high heat until just smoking.
- Cook half the chicken until no longer pink, about 3 minutes; transfer to a plate. Repeat with remaining oil and chicken.
- Return first batch of chicken with juices to the skillet.
- Stir in plum sauce mixture and scallions and cook until thickened, about 1 minute.
- Transfer bok choy to a platter and top with chicken. Serve with noodles or rice.
Nutrition Facts : Calories 321.4, Fat 12.6, SaturatedFat 1.9, Cholesterol 98.8, Sodium 382.4, Carbohydrate 9.8, Fiber 0.5, Sugar 0.3, Protein 40.1
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