Plum chicken is a sweet and savory dish made with chicken breasts and basted with a glaze of soy sauce and plum jam. It is delicious with a side dish of plum salsa and rice.
Delicious Sweet and Savory Plum Chicken
This recipe for plum chicken is a delectable treat! With its sweet and savory Asian-inspired flavors, it cooks quickly, making it ideal for busy weeknights while still being impressive enough to serve to guests.
Grill or Stovetop Cook Sweet and Savory Plum Chicken
You can cook the chicken on a grill or stovetop for equally delicious results. When grilling is not an option, I cook the chicken in a grill pan or a flat griddle. A tip for cooking this dish is to use a meat thermometer to check the internal temperature because it is hard to eyeball chicken and know if it is done.
Another tip is not to add the glaze to the chicken too soon. The sweet glaze has a high sugar content and will burn quickly. It is best to cook the chicken until it is almost done and then baste it with the plum glaze just before taking it off the heat. Then heat and spoon more glaze over the cooked chicken before serving.
Five-Spice Powder
This recipe lists 5-spice powder as optional in the glaze. If you have not used this spice, its ingredients are star anise (which has a licorice flavor), cinnamon, fennel, cloves, and Sichuan pepper. If you prefer a subtle spicy taste, use less 5-spice powder than the recipe lists or omit it. I sometimes make this dish without it, but both versions are delicious.
Garnish This Dish
Garnish the finished dish with sesame seeds if desired. You can garnish it with green onions or cilantro, as both complement this dish.
Plum Salsa
One of the best accompaniments for this chicken dish is plum salsa. Feel free to choose any variety of plum that appeals to you; while I personally enjoy the sweetness of black plums, other types can work just as well. If you find that the plums in your finished salsa are too tart, add a sprinkle of brown sugar and stir it. The brown sugar will help to mellow out the tartness of the plums, enhancing the overall flavor.
Prep Time for Plum Chicken
It is best to make the plum salsa first for this dish so the flavors meld while you make the sauce and chicken. Then make the glaze and have it ready to baste the chicken as it cooks.
Plum Jam
In some locations, plum jam is hard to find. I have two plum freeze jam recipes you can link to by clicking below:
Here is a link for finding plum jam online:
Alternative Sauce
I also developed an alternative glaze for this recipe using a canned plum sauce in case you cannot find plum jam. You can find the alternative glaze recipe in the Notes section of the recipe.
Frequently Asked Questions
Can I make this recipe without five-spice powder?
Yes, five-spice powder is optional. You can omit it or use less for a milder flavor. The dish is delicious with or without it.
What can I use if I can’t find plum jam?
You can substitute canned plum sauce for plum jam. There’s an alternative glaze recipe in the Notes section.
Can I use different types of plums for the salsa?
Absolutely! Any variety of plum works. If the salsa is too tart, add a little brown sugar to sweeten it.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free soy sauce.
Can I cook the chicken without a grill?
Yes, you can use a grill pan or regular skillet on the stovetop for equally tasty results.
How do I know when the chicken is done?
The easiest way to determine doneness is by using a food thermometer. The chicken should reach an internal temperature of 165°F (74°C).
Can I use chicken thighs in place of chicken breasts?
Yes, you can substitute boneless, skinless chicken thighs for chicken breasts. Chicken thighs may take a few extra minutes to cook through, but they remain juicy and work well with the plum glaze. Just be sure to cook them until they reach an internal temperature of 165°F (74°C).
Other Recipes You Might Like
Here are some other Asian-inspired recipes you might like. Click on each name to link to the recipe.
- Chinese Style Lemon Chicken
- Orange Chicken Recipe
- Sweet and Sour Sauce
- Spicy Stir-Fry Green Beans
- Baked Wonton Jalapeno Cups
- Beef with Garlic Sauce
- Chinese Almond Cookies
Sensational Sweet and Savory Plum Chicken
Equipment
- meat thermometer
Ingredients
Plum Salsa
- 2 medium plums, diced
- ¼ cup red onion, diced
- 1 medium-sized jalapeno, minced (seeds and membranes removed)
- zest of 1 lime
- juice of 1 lime
- 1 green onion, sliced (or 2-3 tablespoons chopped fresh cilantro)
- 2 teaspoons brown sugar (optional) (use if salsa is very tart)
Plum Glaze
- ½ cup plum jam
- 4 tablespoons brown sugar, packed
- 4 tablespoons rice vinegar
- 2 teaspoons chili garlic sauce
- 2 tablespoons soy sauce (use gluten-free soy sauce for a gluten-free dish)
- ¼ teaspoon five-spice powder (optional) (see note below)
Chicken
- 4 boneless, skinless chicken breasts, halved lengthwise
- 2 tablespoons sesame oil
- 1 teaspoon salt
- juice of 1/2 lime
- sesame seeds for garnish (optional)
Instructions
Plum Salsa
- Combine the plums, red onion, and jalapeno. Stir. Add the lime zest and juice; stir. Garnish with green onion or cilantro. If the salsa is too tart, add brown sugar to sweeten it.
Plum Glaze
- Use a small saucepan to combine the jam, brown sugar, vinegar, chili garlic sauce, soy sauce, and five-spice powder. Stir. Cook over medium heat until the sauce comes to a boil. Reduce the heat and cook on low for 2-3 minutes. Remove from heat and set aside.
Chicken
- Place the sesame oil, salt, and lime juice in a resealable bag. Squeeze the bag to mix the ingredients. Then add the chicken, seal the bag, and shake to coat the chicken.
- GRILLING: Grill the chicken, covered, for 2 minutes. Turn and grill for 2 more minutes. Continue grilling until the chicken is 150°F. Then baste each breast in the plum glaze and grill for 1-2 more minutes, turning during this time. When the chicken reaches an internal temperature of 165°F, remove it from the heat. Simmer the leftover glaze in a pan until it thickens slightly. Pour over the chicken.
- STOVETOP: Cook the chicken in a grill pan or regular skillet. Cook for 2 minutes on each side. Check the internal temperature. After the chicken breasts reach 150-155°F, baste them with the glaze. Continue cooking until the chicken reaches 165°F, then remove it from the pan. Add the leftover plum glaze to the pan and simmer until it thickens slightly. Pour it over the chicken.
- Serve with rice, plum sauce, and extra plum glaze (heat again if necessary). Garnish with green onions and sesame seeds.
Notes
Plum Jam
Stonewall Kitchen Sugar Plum Jam works very well in this recipe. If using this jam, you can omit the five-spice because this jam has added spices.A Note About Five Spice
Five Spice powder usually contains cinnamon, star anise, cloves, ginger, and fennel seeds. It can have more than 5 spices and sometimes includes pepper. You can omit it or use less than the recipe lists if you are using Stonewall Kitchen Sugar Plum Jam.Alternative Glaze Recipe
You can use this recipe for plum glaze if you cannot find plum jam to purchase:- 1/2 cup Kikkoman Plum Sauce
- 4 tablespoons brown sugar
- 1 1/2 tablespoons soy sauce
- 2 teaspoons chili garlic sauce