Sticky Plum Chicken

Name: Sticky Plum Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
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

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

4.8

26 reviews

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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 - 400g
Rice Wine Vinegar - 125ml
Jasmine Rice - 300ml
White Sesame Seeds - 20ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Chinese 5-Spice - 20ml
Garlic Cloves - 4
Hoisin Sauce - 200ml
Lime - 1
Plums - 4
Spring Onions - 4

Download the Recipe

Frequently Asked Questions

What is the preparation time for Sticky Plum Chicken?

The preparation time for Sticky Plum Chicken with jasmine rice & spring onion is between 25 and 30 minutes.

What is the total time required to make Sticky Plum Chicken with jasmine rice & spring onion?

The total time required to make Sticky Plum Chicken with jasmine rice & spring onion is between 30 and 35 minutes.

How many servings does Sticky Plum Chicken provide?

4 servings

What are the main ingredients in Sticky Plum Chicken?

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

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!