What are the main ingredients in Sticky Plum Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Sticky Plum Chicken?

Calories: 678, Carbs: 105 grams, Fat: grams, Protein: 43.9 grams, Sugar: 41.9 grams, Salt: 1866 grams

How do I prepare Sticky Plum Chicken?

PICKLED CUCUMBER: In a bowl, combine the cucumber rounds, the vinegar, and 10ml of sweetener. Set aside to pickle. Drain just before serving. FLUFFY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. TOASTED SEEDS: Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. CHINESE 5-SPICE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Chinese 5-spice. Remove from the pan and rest for 5 minutes before slicing and seasoning. ZESTY HOISIN SAUCE: Return the pan to low heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the hoisin sauce, 60ml of water, and a squeeze of lime juice. Simmer until heated through, 2-3 minutes. SET THE TABLE: Make a bed of jasmine rice. Top with the sliced chicken, the pickled cucumber, and the fresh plum wedges. Spoon over the hoisin sauce. Garnish with the sliced spring onion and the toasted sesame seeds. Serve any remaining lime wedges on the side. Well done, Chef!

What should be prepared from my kitchen to make Sticky Plum Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Sticky Plum Chicken

Name: Sticky Plum Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Come and indulge in some plum chicken, Chef! On a bed of fluffy jasmine rice lies golden, pan-roasted, Chinese 5-spice chicken, pickled cucumber, and fresh plum wedges, all drenched in a lime-infused hoisin sauce. Sprinkle over some spring onion greens & sesame seeds and you’re done!

Sticky Plum Chicken

with jasmine rice & spring onion

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chinese 5-Spice
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Garlic Clove
Garlic Cloves
Hoisin Sauce
Jasmine Rice
Lime
Plum
Plums
Rice Wine Vinegar
Spring Onion
Spring Onions
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

PICKLED CUCUMBER
In a bowl, combine the cucumber rounds, the vinegar, and 5ml of sweetener. Set aside to pickle. Drain just before serving.
FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHINESE 5-SPICE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Chinese 5-spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY HOISIN SAUCE
Return the pan to low heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the hoisin sauce, 30ml of water, and a squeeze of lime juice. Simmer until heated through, 2-3 minutes.
SET THE TABLE
Make a bed of jasmine rice. Top with the sliced chicken, the pickled cucumber, and the fresh plum wedges. Spoon over the hoisin sauce. Garnish with the sliced spring onion and the toasted sesame seeds. Serve any remaining lime wedges on the side. Well done, Chef!

Cucumber - 100g
Rice Wine Vinegar - 30ml
Jasmine Rice - 75ml
White Sesame Seeds - 5ml
Free-range Chicken Breast - 1
Chinese 5-spice - 5ml
Garlic Clove - 1
Hoisin Sauce - 50ml
Lime - 1
Plum - 1
Spring Onion - 1

Download the Recipe

Serves 2

PICKLED CUCUMBER
In a bowl, combine the cucumber rounds, the vinegar, and 10ml of sweetener. Set aside to pickle. Drain just before serving.
FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHINESE 5-SPICE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Chinese 5-spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY HOISIN SAUCE
Return the pan to low heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the hoisin sauce, 60ml of water, and a squeeze of lime juice. Simmer until heated through, 2-3 minutes.
SET THE TABLE
Make a bed of jasmine rice. Top with the sliced chicken, the pickled cucumber, and the fresh plum wedges. Spoon over the hoisin sauce. Garnish with the sliced spring onion and the toasted sesame seeds. Serve any remaining lime wedges on the side. Well done, Chef!

Cucumber - 200g
Rice Wine Vinegar - 60ml
Jasmine Rice - 150ml
White Sesame Seeds - 10ml
Free-range Chicken Breasts - 2
Chinese 5-spice - 10ml
Garlic Cloves - 2
Hoisin Sauce - 100ml
Lime - 1
Plums - 2
Spring Onions - 2

Download the Recipe

Serves 3

PICKLED CUCUMBER
In a bowl, combine the cucumber rounds, the vinegar, and 15ml of sweetener. Set aside to pickle. Drain just before serving.
FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHINESE 5-SPICE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Chinese 5-spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY HOISIN SAUCE
Return the pan to low heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the hoisin sauce, 90ml of water, and a squeeze of lime juice. Simmer until heated through, 3-4 minutes.
SET THE TABLE
Make a bed of jasmine rice. Top with the sliced chicken, the pickled cucumber, and the fresh plum wedges. Spoon over the hoisin sauce. Garnish with the sliced spring onion and the toasted sesame seeds. Serve any remaining lime wedges on the side. Well done, Chef!

Cucumber - 300g
Rice Wine Vinegar - 90ml
Jasmine Rice - 225ml
White Sesame Seeds - 15ml
Free-range Chicken Breasts - 3
Chinese 5-spice - 15ml
Garlic Cloves - 3
Hoisin Sauce - 150ml
Lime - 1
Plums - 3
Spring Onions - 3

Download the Recipe

Serves 4

PICKLED CUCUMBER
In a bowl, combine the cucumber rounds, the vinegar, and 20ml of sweetener. Set aside to pickle. Drain just before serving.
FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
TOASTED SEEDS
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHINESE 5-SPICE CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the Chinese 5-spice. Remove from the pan and rest for 5 minutes before slicing and seasoning.
ZESTY HOISIN SAUCE
Return the pan to low heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 30-60 seconds. Add the hoisin sauce, 120ml of water, and a squeeze of lime juice. Simmer until heated through, 3-4 minutes.
SET THE TABLE
Make a bed of jasmine rice. Top with the sliced chicken, the pickled cucumber, and the fresh plum wedges. Spoon over the hoisin sauce. Garnish with the sliced spring onion and the toasted sesame seeds. Serve any remaining lime wedges on the side. Well done, Chef!