Plum Ginger Chicken Recipes

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

CHICKEN DRUMETTES IN GINGER-PLUM SAUCE

Chicken Drumettes in Ginger-plum Sauce image

A very quick and easy recipe to prepare. The ginger/plum sauce gives the chicken a delightful flavor.

Provided by William Uncle Bill

Categories Chicken

Time 26m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons extra virgin olive oil
2 lbs chicken drummettes, with skin
3 cloves garlic, finely chopped
1 tablespoon finely grated fresh gingerroot
1/2 cup finely chopped shallot (or onion)
2/3 cup plum sauce
1 tablespoon soy sauce
1 tablespoon tapioca starch or 1 tablespoon cornstarch
1/4 cup water

Steps:

Heat olive oil in a large frying pan on medium-high heat.
Add chicken drumettes and cook for about 15 minutes until lightly browned all over and cooked through.
Drain excess oil and discard.
Leave chicken in frying pan.
Add chopped garlic, grated ginger, chopped shallots, plum sauce and soy sauce and cook for 3 to 4 minutes, stirring frequently.
In a small bowl, mix together tapioca starch and water until smooth.
Add mixture to pan in small amounts and continue cooking until sauce thickens slightly, about 2 minutes, stirring constantly.
Serve hot.
This is also very good re-heated.
Chicken thighs are excellent in this recipe.

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.

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