Ginger Plum Chicken is my version of a Chinese plum chicken.
I am often researching and experimenting in my kitchen with ingredients that are new to me and maybe new to you as well. This recipe came about as one recipe that uses my Asian Sauce with Plums. I feel that it has a Chinese flavor. I can’t go out to Chinese restaurants anymore as I have yet to find one that is gluten free. I can’t have soy, gluten, wheat, rice or MSG. I miss Chinese food so desperately that I need to create my own recipes.
This recipe has a little heat. I am not a huge fan of spicy hot. I do like a little heat and in my humble opinon, this is a mild heat. My family thought it was a little spicier than I normally make. The Sichuan Peppercorns add a nice heat and oriental flavor. I hope you enjoy this recipe as much as my family did.
2 teaspoons avocado oil.
3 lbs of leftover chicken or turkey
1 cup chopped onion
1 cup chopped bell peppers
1/8 cup garlic aminos sauce
1/2 cup chicken broth
1/2 cup water
2 tablespoons tomato sauce
1/4 cup homemade Asian Sauce with Plums
1/4 cup coconut aminos
1 tablespoon freshly grated ginger
1 teaspoon dijon mustard
1/2 teaspoon Sichuan peppercorns
1/4 teaspoon fennel seeds
1/2 teaspoon cinnamon
4 seed pods from a star anise
1 teaspoon salt
In a large frying pan heat up avocado oil. Chop leftover chicken or turkey up. Add chicken or turkey, chopped onions, chopped bell peppers, garlic coconut aminos, water, tomato sauce, homemade plum sauce, coconut aminos, freshly grated ginger, and dijon mustard to the frying pan and cook until the onions are translucent. While chicken is cooking place Sichuan peppercorns, fennel seeds, cinnamon and seed pods from star anise into a mortar and pestle. Smash the spices until finely ground. Place seasonings from mortar and pestle along with the salt into the chicken. Stir until thoroughly combined. Remove from heat and serve with Asian Broccoli Rice.
Ginger Plum Chicken
- 2 tsp avocado oil
- 3 lbs leftover chicken or turkey can use raw chicken~cook
- 1 cup chopped onions
- 1 cup bell peppers
- 1/8 cup garlic aminos sauce
- 1/2 cup chicken broth
- 1/2 cup water
- 2 tbsp tomato paste from a tube
- 1/4 cup Asian Sauce with Plums see my blog for recipe
- 1/8 cup coconut aminos
- 1 tbsp freshly ground ginger
- 1 tsp Dijon mustard
- 1/2 tsp Sichuan peppercorns
- 1/4 tsp fennel seeds
- 1/2 tsp cinnamon
- 4 seed pods from a star anise
- 1 tsp pink salt
- In a large frying pan heat up avocado oil.
- Chop leftover chicken or turkey
- Add up chopped onions, chopped bell peppers to frying pan
- Add Garlic Coconut Aminos, chicken broth, water
- water and tomato sauce
- Add homemade Asian Sauce with Plums
- add coconut aminos
- freshly grated ginger
- Dijon mustard to the frying pan and cook until the onions are translucent.
- Sichuan peppercorns, fennel seeds, cinnamon
- seed pods from star anise into a mortar and pestle. Smash the spices until finely ground.
- Place seasonings from mortar and pestle along with the salt into the chicken and vegetables. Stir until thoroughly combined. Remove from heat and serve with Asian Broccoli Rice.
Remove from heat and serve with Asian Broccoli Rice.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 15 g||23 %|
|Saturated Fat 7 g||34 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 65 mg||22 %|
|Sodium 448 mg||19 %|
|Potassium 156 mg||4 %|
|Total Carbohydrate 42 g||14 %|
|Dietary Fiber 5 g||22 %|
|Sugars 9 g|
|Protein 23 g||46 %|
|Vitamin A||5 %|
|Vitamin C||92 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|