Ginger Plum Chicken Stir Fry
Transform your weeknight dinner routine with this vibrant and flavorful Ginger Plum Chicken Stir Fry! Bursting with juicy chicken, crisp-tender vegetables, and a luscious homemade plum sauce infused with fresh ginger and garlic, this recipe strikes the perfect balance of sweet, savory, and aromatic. A quick 30-minute meal, this dish pairs tender chicken breast with colorful red bell peppers, broccoli, and carrots, all coated in a glossy, umami-packed sauce, thickened to perfection with a simple cornstarch slurry. Finished with a sprinkle of sesame seeds and sliced green onions, this recipe is as stunning as it is delicious. Serve it over fluffy white or nutty brown rice for a wholesome, satisfying dish that’s ideal for busy weeknights. Perfect for fans of Asian-inspired stir-fries, this easy-to-make recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup plum sauce
- 2 tbsp soy sauce
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 tbsp cornstarch
- 2 tbsp water
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 2 stalks green onion
- 2 tbsp sesame oil
- 1 tsp sesame seeds
- 4 cups cooked white or brown rice
Instructions
Begin by cutting the chicken breast into thin slices or bite-sized pieces.
In a small bowl, combine the plum sauce, soy sauce, grated fresh ginger, and minced garlic. Set aside.
In another small bowl, mix the cornstarch and water to form a slurry. Set aside for thickening the sauce later.
Chop the red bell pepper into thin strips, trim the broccoli florets, peel and julienne the carrot, and slice the green onions diagonally. Set the vegetables aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the pan in a single layer and cook for about 4-5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, heat the remaining tablespoon of sesame oil. Add the red bell pepper, broccoli florets, and carrot and stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the chicken to the pan and pour the plum sauce mixture over the ingredients. Stir to coat everything evenly.
Slowly pour in the cornstarch slurry while stirring continuously. Let the sauce simmer for about 1-2 minutes until it thickens and glazes the chicken and vegetables.
Remove the stir fry from heat and garnish with sliced green onions and sesame seeds.
Serve the Ginger Plum Chicken Stir Fry over cooked white or brown rice and enjoy!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3131 mg | 136% | |
| Total Carbohydrate | 407.9 g | 148% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 92.1 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 293 mg | 23% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2182 mg | 46% | |
*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.
