Plum Chicken Thighs

Plum sauce can be found in the international or ethnic section of most supermarkets. For extra flavor, stir 1 tablespoon Chinese dark soy sauce into the plum sauce and water mixture before adding it to the stir-fry. Serve this dish over rice.

Serves: 4Hands-on: 25 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 egg white
  • ¼ tsp. salt
  • 1 Tbsp. Chinese rice wine
  • 1½ tsp. cornstarch
  • 1 lb. boneless, skinless chicken thighs, cut into 1" cubes
  • 2 Tbsp. plum sauce
  • 3 Tbsp. water
  • 2 cups olive oil
  • 1 Tbsp. minced ginger
  • 2 scallions, finely chopped
  • 2 tsp. chili paste with garlic

Directions

  • In a large bowl combine the egg white, salt, rice wine, and cornstarch and mix in the chicken cubes. Marinate the chicken in the refrigerator for 30 minutes.
  • In a small bowl, combine the plum sauce and water. Set aside.
  • Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Cook the chicken cubes until they turn white (about 30 seconds–1 minute), using a spatula to separate the cubes. Remove the chicken from the wok to a plate lined with paper towels.
  • Drain all but 1 tablespoon oil in the wok or skillet. Add the minced ginger, scallions, and chili paste with garlic. Stir-fry for about 30 seconds.
  • Add the chicken. Stir-fry for 1 minute, then add the plum sauce. Heat the sauce to boiling. Stir-fry for 2 minutes to mix the chicken with the sauce and make sure the chicken is thoroughly cooked. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 egg white
  • ¼ tsp. salt
  • 1 Tbsp. Chinese rice wine
  • 1½ tsp. cornstarch
  • 1 lb. boneless, skinless chicken thighs, cut into 1" cubes
  • 2 Tbsp. plum sauce
  • 3 Tbsp. water
  • 2 cups olive oil
  • 1 Tbsp. minced ginger
  • 2 scallions, finely chopped
  • 2 tsp. chili paste with garlic

Directions

  • In a large bowl combine the egg white, salt, rice wine, and cornstarch and mix in the chicken cubes. Marinate the chicken in the refrigerator for 30 minutes.
  • In a small bowl, combine the plum sauce and water. Set aside.
  • Heat a wok or skillet over medium-high heat. Add 2 cups oil. When the oil is hot, add the chicken. Cook the chicken cubes until they turn white (about 30 seconds–1 minute), using a spatula to separate the cubes. Remove the chicken from the wok to a plate lined with paper towels.
  • Drain all but 1 tablespoon oil in the wok or skillet. Add the minced ginger, scallions, and chili paste with garlic. Stir-fry for about 30 seconds.
  • Add the chicken. Stir-fry for 1 minute, then add the plum sauce. Heat the sauce to boiling. Stir-fry for 2 minutes to mix the chicken with the sauce and make sure the chicken is thoroughly cooked. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat16g
Saturated Fat2g
Cholesterol95mg
Sodium250mg
Total Carbohydrate5g
Dietary Fiber0g
Sugars1g
Protein22g