HONEY PLUM SOY STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
- Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
- Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
- Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.
PLUM-GLAZED CHICKEN STIR-FRY
My family loves spicy food and they love Asian food! I do have to cut down the spice in this recipe for my husband but my children prefer it with all the spice! It just takes 30 minutes to prepare!
Provided by Yvette Hanel
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Add bok choy stems and cook until just tender, about 3 minutes. Add bok choy greens and cook until 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.
- 2. Whisk plum sauce, soy sauce, vinegar and remaining chili-garlic sauce in small bowl. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in empty skillet over medium-high heat until just smoking. Cook half of the chicken until no longer pink about 3 minutes; transfer to plate and repeat with remaining oil and chicken.
- 3. Return first batch of chicken with juices to skillet. Stir in plum sauce mixture and scallions and cook until thickened about 1 minute. Transfer bok choy to platter and top with chicken. Serve with Asian noodles or white rice. ( I actually serve it this way because my family likes it this way...rice or noodles in bowl top with chicken mixture and then top with bok choy mixture). This is a very spicy dish!
CHICKEN WITH PLUM GLAZE
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
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-GLAZED ROAST CHICKEN
I adjusted a recipe for duck so I could use a chicken instead, and it's been a favorite holiday entree ever since. I've also substituted a small 9- to 11-pound turkey.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
Nutrition Facts : Calories 574 calories, Fat 30g fat (10g saturated fat), Cholesterol 150mg cholesterol, Sodium 951mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 44g protein.
PLUM GLAZED CHICKEN STIR FRY
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
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
HONEY GLAZED CHICKEN STIR FRY
Make and share this Honey Glazed Chicken Stir Fry recipe from Food.com.
Provided by Sueie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into cubes, set aside.
- In a small bowl combine honey, vinegar, juice, soy sauce and cornflour, set aside.
- Put oil in wok or large skillet.
- Preheat over medium heat.
- Stir vegetables until crisp-tender.
- Remove vegetables from wok.
- Add chicken to hot wok, (more oil if necessary).
- Stir fry for 3- 4 minutes or until cooked.
- Push chicken to side of wok, add sauce.
- Cook and stir until thick and bubbly.
- Return cooked vegetables to wok and stir all ingredients together to coat.
- Cook and stir another minute or until heated through.
- Serve over rice.
PLUM GLAZED CHICKEN
Make and share this Plum Glazed Chicken recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken; dry well.
- Sprinkle generously with salt to season.
- Heat oil and butter together in a large skillet; add chicken and brown quickly on all sides.
- Arrange in shallow baking dish.
- Spoon glaze over chicken.
- Bake at 375°F, basting with glaze in pan, about 45 minutes.
- Gingered Plum Glaze: Slowly heat plum jam until it melts.
- Stir in catsup, lemon peel, lemon juice, vinegar, ginger, hot pepper seasoning, anise seed, dry mustard, cinnamon and cloves.
PLUM CHICKEN
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
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.
SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE
Seasoned chicken breasts are stuffed with a cornbread mixture and then basted with a plum glaze. Sweet, savory, simple!
Provided by Shannon :)
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
- Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
- Bake in preheated oven for 25 minutes.
- While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
- Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
Nutrition Facts : Calories 651.4 calories, Carbohydrate 61 g, Cholesterol 149.7 mg, Fat 27.5 g, Fiber 2.2 g, Protein 39.9 g, SaturatedFat 11 g, Sodium 728.5 mg, Sugar 38.1 g
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