Chili Plum Stir Fry Chicken 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

CHILI PLUM STIR FRY CHICKEN



Chili Plum Stir Fry Chicken image

This is a combination of two recipes from taste.com.au that the DH and I combined to come up with something we both really like. The night we made it we had several dishes on the go and I was prepping for them as well so times are estimated to if you were only cooking this dish UPDATE - o'kay making this once again I have added other vegies tonight which were some julienned carrot, broccoli and cauliflower flowerettes and snow peas and served on top of some hokien noodles - just a variation. ANOTHER UPDATE - we tried this tonight Have now tried with beef, rump strips (possibly could be better to beat out and cut into strips though we think. depending on the quality of your rump) and added 3/4 teaspoons chinese five spice to step 2 but would suggest 1/2 teaspoon) but still thoroughly enjoyed and we are smacking our lips still 2 hours later.

Provided by ImPat

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 tablespoons peanut oil
1 kg chicken breast (cut into strips)
4 garlic cloves
3 cm piece ginger (peeled and finely grated)
4 spring onions (ct into 3cm lengths)
3 small chilies (2 finely sliced, 1 deseeded and finely sliced)
2 bunches choy sum (trimmed and chopped)
2 tablespoons oyster sauce
1/2 cup plum sauce
1 teaspoon dry sherry (or chinese wine)
2 teaspoons hot chili sauce
1/4 cup basil leaves (torn)
150 g cashew nuts (unsalted and roasted)

Steps:

  • Heat a wok over high heat until hot and add 1 tablespoons oil and swirl to coat.
  • Mix oyster sauce, plum sauce, dry sherry and chilli sauce to mix.
  • Add a 1/4 of the chicken and stir fry for 2 to 3 minutes or until browned and transfer to a bowl.
  • Repeat till all chicken is cooked, adding more oil as needed.
  • Add 2 teaspoons oil to wok and swirl to coat and add the garlic, ginger, onions and chilli and stir fry for 30 seconds and add choy sum and stir fry for 1 minute or until bright green.
  • Return the chicken to the wok and add the sauce mix and stir fry for a minute or until combined.
  • Stir through cashews and basil.
  • Serve with steamed rice or fried rice.

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

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.

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