Plum Glazed Chicken Stir Fry Recipes

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CHINESE PLUM CHICKEN STIR FRY



Chinese Plum Chicken Stir Fry image

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

3 tbsp vegetable or rapeseed oil
3 chicken breast fillets (chopped into bite-size chunks)
2 tbsp cornflour/cornstarch
1 medium egg
10 tbsp plain/all-purpose flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 plums (sliced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 yellow bell pepper (sliced)
2 cloves of garlic (peeled and minced)
2 tbsp tomato puree/paste
1 tbsp Chinese rice vinegar (white wine vinegar will work too)
3 tbsp light brown sugar
2 tbsp sweet chilli sauce
2 tbsp dark soy sauce
1 tsp chili flakes
¾ cup pineapple juice
Boiled rice
Shredded spring onions (scallions)
Chilli flakes

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



Honey Plum Soy Stir-Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons plum preserves
2 tablespoons chicken stock
1 tablespoon cornstarch
1 tablespoon grated ginger
1 tablespoon sriracha
3 cloves garlic, minced
3 scallions, sliced thin, plus more for garnish
2 tablespoons peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 yellow onion, cut into chunks
1 head broccoli, cut into small florets
1 head cauliflower, cut into small florets
Cooked rice, for serving
Sesame seeds, for garnish

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



Skillet Plum Chicken Tenders image

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

1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1-1/2 pounds chicken tenderloins
1 tablespoon extra virgin olive oil
2 cups sliced fresh plums
1/2 cup diced red onion
1/3 cup apple jelly
1 tablespoon grated fresh gingerroot
1 tablespoon balsamic vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons white wine
1 tablespoon sesame seeds, toasted

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



Chicken with Plum Glaze image

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

1 (2.5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
⅔ cup plum jam
1 ½ teaspoons ground black pepper
1 ½ teaspoons minced fresh ginger root
1 ¼ teaspoons prepared horseradish

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



Savory Stuffed Chicken Breast with Plum Glaze image

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

1 tablespoon olive oil
2 (6 ounce) skinless, boneless chicken breast halves
Salt and pepper to taste
2 pieces cornbread, crumbled
2 slices cooked bacon, crumbled
2 tablespoons minced celery
2 tablespoons minced onion
2 tablespoons butter, melted
¼ cup chicken stock
⅓ cup chicken stock
⅓ cup plum jam

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)



Plum Glazed Chicken Recipe - (4.5/5) image

Provided by sherryl61

Number Of Ingredients 9

1 can Oregon Purple Plums (or other variety if you have them)
2 T margarine
1 onion, finely chopped
1/3 C brown sugar
1/4 C prepared tomato-based chili sauce
2 T soy sauce
1 tsp ginger
2 tsp lemon juice
2 lbs skinless, boneless chicken (I have also used a whole chicken cut up)

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



Plum-Glazed Roast Chicken image

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

4 medium oranges, halved and seeds removed
1 roasting chicken (6 to 7 pounds)
1 teaspoon garlic powder
1 teaspoon salt
1 can (15 ounces) plums
1/4 cup butter, cubed
1 medium onion, chopped
3/4 cup thawed lemonade concentrate
1/3 cup chili sauce
1/4 cup reduced-sodium soy sauce
2 teaspoons Dijon mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
2 drops hot pepper sauce, optional

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



Plum Glazed Chicken image

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

3 lbs chicken parts
salt
1/4 cup vegetable oil
2 tablespoons butter
1 cup plum jam
1 tablespoon catsup
2 teaspoons lemon rind, grated
1 tablespoon lemon juice
2 teaspoons ginger
1/8 teaspoon hot pepper seasoning
1/2 teaspoon anise seed, crushed
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/8 teaspoon clove

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



Plum-Glazed Chicken Stir-Fry image

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

3 tablespoon(s) vegetable oil
1 medium head of bok choy, stems sliced thin, greens chopped
4 teaspoon(s) teaspoons chili-garlic sauce
1 tablespoon(s) grated fresh ginger
- salt and pepper
1/4 cup(s) plum sauce
2 teaspoon(s) soy sauce
2 teaspoon(s) rice vinegar
4 - boneless, skinless chicken breast cut crosswise into 1/4 inch thick slices
2 - scallions, sliced think
- noodles or rice

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



Honey Glazed Chicken Stir Fry image

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

375 g boneless chicken breasts
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornflour
2 tablespoons cooking oil
2 cups vegetables, of choice
rice, to serve

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



Ginger Plum Chicken Stir Fry image

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

olive oil
700 g chicken breasts, sliced thinly
1 onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
2 red chilies, chopped finely (add as many or few seeds as you want.)
1 tablespoon soy sauce
200 g green cabbage, shredded (I used and asian cabbage.)
2 small carrots, cut into matchsticks
5 broccoli florets, chopped
50 g snow peas, trimmed
120 g bean sprouts
8 dried whole shiitake mushrooms, soaked, sliced thinly
3 tablespoons sweet chili sauce
3 tablespoons plum sauce
2 green onions, sliced thinly

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



Plum Chicken image

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

4 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
6 black plums
1 cup chicken stock
1 tablespoon red wine vinegar
2 tablespoons brown sugar

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



Stir Fry Glazed Chicken image

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

⅓ cup sweetened condensed milk
⅓ cup mayonnaise
1 teaspoon white sugar
2 teaspoons white vinegar
2 teaspoons honey
2 pounds skinless, boneless chicken breast halves - diced
6 eggs, beaten
1 cup all-purpose flour
⅓ cup canola oil

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



Plum Glazed Chicken Stir Fry image

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

3 tablespoons vegetable oil
1 medium head bok choy, stems sliced thin, greens chopped
1 tablespoon ginger, grated
4 teaspoons chili-garlic sauce
salt and pepper
1/4 cup plum sauce
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/4 inch slices
2 scallions, sliced thin

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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2022-07-09 Mini Crab Cakes with an Asian Plum Sauce Cooking and Beer. slider rolls, crab meat, plum sauce, olive oil, egg, mayo, panko bread crumbs and 10 more.
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PLUM-GLAZED CHICKEN STIR-FRY RECIPE | EAT YOUR BOOKS
Save this Plum-glazed chicken stir-fry recipe and more from Cook's Illustrated Magazine Special Issue: 30-Minute Suppers (Spring 2009): 64 Tear-Out Recipe Cards to your own ...
From eatyourbooks.com


ARGO FOODSERVICE - PLUM AND GINGER GLAZED CHICKEN
Heat a large skillet or wok until hot; swirl oil around in the pan. Gently stir gry the chicken strips until lightly browned and no longer pink inside. Add ginger and snow peas; stir-fry for 1 to 2 minutes or until colour brightens. Add canned vegetables and sauce mixure, stirring constantly until ingredients are glazed. Serve with cooked rice.
From argofoodservice.com


CHICKEN STIR FRY WITH PLUM SAUCE - 2 COOKIN MAMAS
2019-10-01 When hot, add sliced onion and cook 2-3 minutes, stirring often. (photo 1) Add red bell pepper and continue to cook. (photo 2) Cook until beginning to caramelize, about 4-6 minutes, then remove from skillet. (photo 3) Season chicken …
From 2cookinmamas.com


PLUM GLAZED CHICKEN STIR FRY - GLUTEN FREE RECIPES
Plum Glazed Chicken Stir Fry might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 40g of protein, 16g of fat, and a total of 358 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free ...
From fooddiez.com


PLUM CHICKEN STIR FRY RECIPE - COOKEATSHARE
For sauce, in a small bowl stir together sugar, vinegar, soy sauce (water) and cornstarch. Set aside. Set aside. Preheat a wok or possibly 12 inch skillet over high heat; add in oil.
From cookeatshare.com


PLUM-GLAZED CHICKEN RECIPE - COOKSRECIPES.COM
Melt butter in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum purée, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Bake ...
From cooksrecipes.com


SEARED CHICKEN THIGHS WITH PLUM GLAZE RECIPE - RECIPEZAZZ.COM
One week it was this recipe and it was simply outstanding. It was quick to put together and the chicken was ever so moist. The brand of chutney they used was Virginia Chutney Company in Spicy Plum. Really a delicious dish even to serve to company. Served with garlic mashed potatoes or wild rice....yummy . Recipe Categories . Course. Appetizers (3018) Beverages …
From recipezazz.com


SEARED CHICKEN THIGHS WITH PLUM GLAZE RECIPE - RECIPEZAZZ.COM
One week it was this recipe and it was simply outstanding. It was quick to put together and the chicken was ever so moist. The brand of chutney they used was Virginia Chutney Company in Spicy Plum. Really a delicious dish even to serve to company. Served with garlic mashed potatoes or wild rice....yummy . Recipe Categories . Course. Appetizers (3053) Beverages …
From recipezazz.com


PLUM-GLAZED CHICKEN FRUIT RECIPE - OREGON FRUIT PRODUCTS
2 tsp Lemon Juice. 2 lbs Boneless, boneless Chicken. Instructions. Preheat oven to 350 degrees F. Drain the plums and reserve the syrup. Remove the pits from the plums. In a blender or food processor, whirl the plums and syrup until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft.
From oregonfruit.com


PLUM CHICKEN STIR FRY - RECIPE - COOKS.COM
TalkFood! PLUM CHICKEN STIR FRY. Rinse chicken; pat dry. Cut into bite sized strips. For sauce, in a small bowl stir together sugar, vinegar, soy sauce (water) and cornstarch. Set aside. Preheat a wok or 12 inch skillet over high heat; add oil. Stir-fry onion one minute. Add chicken; stir fry two minutes or until chicken and onion are tender.
From cooks.com


PLUM SAUCE GLAZED CHICKEN BREASTS RECIPE | SPARKRECIPES
Directions. * Pre-heat broiler. * Combine first 6 ingredients. * Remove 2 tablespoons of mixture, and reserve to brush on cooked chicken. * Line a shallow roasting pan with foil; coat foil with cooking spray. * Place the chicken on prepared pan. Brush approx. 2 tablespoons of mixture evenly over chicken; broil 5 minutes.
From recipes.sparkpeople.com


SEARED CHICKEN THIGHS WITH PLUM GLAZE RECIPE - RECIPEZAZZ.COM
One week it was this recipe and it was simply outstanding. It was quick to put together and the chicken was ever so moist. The brand of chutney they used was Virginia Chutney Company in Spicy Plum. Really a delicious dish even to serve to company. Served with garlic mashed potatoes or wild rice....yummy . Recipe Categories . Course. Appetizers (3060) Beverages …
From recipezazz.com


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