Best 6 Plum And Ginger Chicken Recipes

**Tantalize your taste buds with a culinary journey to the Orient with our Plum and Ginger Chicken extravaganza!**

Embark on a delightful culinary adventure with our Plum and Ginger Chicken recipe, a harmonious blend of sweet and savory flavors that will transport your taste buds to the vibrant streets of Asia. This delectable dish features tender chicken morsels enveloped in a luscious sauce made from fresh plums, aromatic ginger, and a touch of zesty citrus. Perfectly balanced and bursting with umami, this dish is sure to be a hit at your next dinner gathering.

Our culinary exploration doesn't stop there. We've curated a collection of equally enticing recipes to tantalize your palate and satisfy your cravings for Asian cuisine. From the classic Chicken Teriyaki with its glossy, caramelized sauce to the fragrant Lemongrass Chicken bursting with citrusy goodness, each recipe promises a unique culinary experience.

For a vegetarian twist, our Tofu Stir-Fry with Ginger and Scallions delivers a symphony of flavors and textures, while the Vegetable Lo Mein is a colorful medley of crisp vegetables tossed in a savory sauce. And to complete your Asian feast, whip up a batch of our fluffy Steamed Jasmine Rice, the perfect accompaniment to any of these delectable dishes.

With our diverse selection of recipes, you'll have a culinary adventure right in your own kitchen. So gather your ingredients, prepare your taste buds, and let's embark on this exciting journey into the world of Asian flavors!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

PLUM & GINGER CHICKEN

Plum & Ginger Chicken image

Make and share this Plum & Ginger Chicken recipe from Food.com.

Provided by Sonya01

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

185 ml plum sauce (Ayam brand)
2 teaspoons soy sauce
8 about 1kg skinless chicken legs
1 tablespoon coarsely grated fresh ginger

Steps:

Preheat oven to 230°C Line a large baking tray with non-stick baking paper. Combine the plum and soy sauces in a large glass or ceramic bowl. Add the chicken and turn to coat.
Arrange the chicken, in a single layer, on the prepared tray. Sprinkle with ginger. Bake on the top shelf of preheated oven for 20-25 minutes or until golden brown and cooked through. Serve immediately.

Nutrition Facts : Calories 424.7, Fat 10.5, SaturatedFat 2.6, Cholesterol 208, Sodium 712.1, Carbohydrate 25.9, Fiber 0.5, Sugar 0.1, Protein 53.2

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

Ingredients

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.

GRILLED HOISIN CHICKEN AND PLUMS

Grilled Hoisin Chicken and Plums image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/3 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons extra-virgin olive oil, plus more for brushing
1 teaspoon grated peeled ginger
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
4 plums, halved and pitted
6 cups baby arugula
Juice from 1/2 lemon
2 tablespoons chopped roasted salted cashews

Steps:

Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.

SPICY PLUM CHICKEN THIGHS

Spicy Plum Chicken Thighs image

Provided by Bobby Flay

Categories main-dish

Yield 4

Number Of Ingredients 15

Ingredients

2 tablespoons peanut oil
1 small onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 Thai chile, coarsely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 1/2 pounds red or purple plums, pitted and coarsely chopped
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
8 chicken thighs, skin on, bone in
Plum Sauce
Salt and freshly ground pepper

Steps:

Plum Sauce: Use side burner or grill. Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chile pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Place mixture in a food processor and mix until smooth. Let cool.
Preheat grill. Season chicken with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until golden brown. Turn the chicken over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken is cooked through, approximately 12 to 15 minutes.

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Sheet-Pan Chicken With Roasted Plums and Onions image

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Provided by Melissa Clark

Categories poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 teaspoons fennel seeds
2 tablespoons fresh lemon juice
1 teaspoon grated lemon or orange zest
4 garlic cloves, finely grated
2 teaspoons honey
1/4 teaspoon ground allspice
Large pinch red-pepper flakes, or to taste
1 chicken (about 3 1/2 pounds), cut into parts
Kosher salt and black pepper
2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
6 fresh thyme sprigs
1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
Extra-virgin olive oil, for drizzling
2/3 cup torn mint, basil or cilantro leaves (or a combination)
Flaky sea salt, for serving

Steps:

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Tips:

Choose ripe, juicy plums for the best flavor.
Use fresh ginger for the best flavor and aroma.
If you don't have plum sauce, you can make your own by simmering plums, sugar, and vinegar in a saucepan until thickened.
Serve the chicken with rice or noodles, and a side of vegetables.

For a crispier skin, broil the chicken for the last few minutes of cooking.
If you don't have a grill, you can also bake the chicken in the oven at 400 degrees Fahrenheit for 25-30 minutes, or until cooked through.
Serve the chicken immediately, garnished with fresh cilantro or basil.

Conclusion:

Plum and ginger chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the plum sauce is sweet and tangy. This dish is sure to be a hit with your family and friends.