Chili Plum Stir Fry Chicken
Spice up your dinner routine with this vibrant Chili Plum Stir Fry Chicken! Featuring tender chicken thighs coated in a light cornstarch crust and pan-seared to golden perfection, this dish boasts a perfect balance of sweet, savory, and spicy flavors. The star of the recipe is the irresistibly sticky chili plum sauce, made from plum preserves, soy sauce, and a hint of red chili flakes for just the right amount of heat. Crisp veggies, like red bell peppers and snow peas, add a fresh crunch, while fragrant garlic and ginger infuse every bite with bold aromas. Ready in just 35 minutes, this easy stir-fry is perfect for busy weeknights and pairs beautifully with fluffy jasmine rice. Garnished with scallions and optional sesame seeds, it’s a colorful, delicious feast you won’t be able to resist!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 3 tablespoons Vegetable oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Red chili flakes
- 4 tablespoons Plum preserves or plum jam
- 3 tablespoons Soy sauce
- 1.5 tablespoons Rice vinegar
- 60 milliliters Chicken stock
- 1 medium Red bell pepper, sliced
- 100 grams Snow peas
- 2 stalks Scallions, sliced
- 1 tablespoon Sesame seeds (optional)
- 4 portions Cooked jasmine rice (for serving)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized strips and season with salt.
Coat the chicken pieces with cornstarch, ensuring each piece is evenly covered.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the chicken in batches, cooking for 3-4 minutes on each side until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and red chili flakes. Stir-fry for 30 seconds to release the aromas.
Stir in the plum preserves, soy sauce, rice vinegar, and chicken stock. Mix well to create the chili plum sauce.
Add the sliced red bell pepper and snow peas to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
Return the cooked chicken to the skillet and toss to coat evenly in the sauce.
Allow the mixture to simmer for 2 minutes so the flavors combine and the sauce thickens slightly.
Garnish with sliced scallions and sesame seeds (if using).
Serve hot over portions of cooked jasmine rice. Enjoy your Chili Plum Stir Fry Chicken!
Nutrition Facts
Calories |
2617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 4586 mg | 199% | |
| Total Carbohydrate | 260.4 g | 95% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 40.4 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2319 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
