Chicken in Plum Sauce
Chicken in Plum Sauce
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Plum Sauce
- 1/2 cup plum jam or preserves
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup water
- 1 teaspoon cornstarch
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the plum jam, rice vinegar, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. In another small bowl, whisk together the 1/4 cup of water and 1 teaspoon of cornstarch to create a slurry.
⏱️ 5 min
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Pour the plum sauce mixture into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened.
⏱️ 3 min
- 5
Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce, whisking continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve hot, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice or noodles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken in Plum Sauce
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons vegetable oil
For the Plum Sauce
- 1/2 cup plum jam or preserves
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup water
- 1 teaspoon cornstarch
For Garnish (Optional)
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- 1
In a medium bowl, toss the cut chicken pieces with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated.
⏱️ 5 min - 2
In a separate small bowl, whisk together the plum jam, rice vinegar, soy sauce, brown sugar, grated ginger, minced garlic, and red pepper flakes. In another small bowl, whisk together the 1/4 cup of water and 1 teaspoon of cornstarch to create a slurry.
⏱️ 5 min - 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Pour the plum sauce mixture into the skillet and bring to a simmer, stirring constantly. Cook for 1-2 minutes until slightly thickened.
⏱️ 3 min - 5
Stir the cornstarch slurry once more and then slowly pour it into the simmering sauce, whisking continuously. Cook for another 1-2 minutes, until the sauce has thickened to your desired consistency.
⏱️ 3 min - 6
Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve hot, garnished with toasted sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice or noodles.
⏱️ 2 min