Chinese Chicken in Plum Sauce
Chinese Chicken in Plum Sauce
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
For the Plum Sauce
- 1/2 cup plum jam or preserves
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger, freshly grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, sesame oil, cornstarch, and white pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the plum sauce. In a small bowl, whisk together the plum jam, rice vinegar, soy sauce, hoisin sauce, grated ginger, minced garlic, and red pepper flakes. In a separate small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and red bell pepper. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Pour the prepared plum sauce mixture into the skillet with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chicken in Plum Sauce
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
For the Plum Sauce
- 1/2 cup plum jam or preserves
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ginger, freshly grated
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 2 tablespoons water
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, rice vinegar, sesame oil, cornstarch, and white pepper. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 2
While the chicken is marinating, prepare the plum sauce. In a small bowl, whisk together the plum jam, rice vinegar, soy sauce, hoisin sauce, grated ginger, minced garlic, and red pepper flakes. In a separate small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water to create a slurry. Set both aside.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and red bell pepper. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Pour the prepared plum sauce mixture into the skillet with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens.
⏱️ 3 min - 6
Return the cooked chicken to the skillet and toss to coat evenly with the plum sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve immediately over steamed rice, garnished with sliced green onions and toasted sesame seeds.
⏱️ 2 min