eCook Meal
Sticky Plum Chicken
with jasmine rice & spring onion
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R534.00
for 4 servings · R133.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Plums needs 4Ripe & Ready Plums 750 g R42.99 · whole pack (size can't be divided)R42.99
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Chinese 5-spice needs 20 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
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Hoisin Sauce needs 200 mlAsian Hoisin Sauce 150 ml 150 ml at R51.99 · 1.33× packR69.32
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R29.99 · 1.14× packR34.27
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Lime needs 1Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chicken Breast, Chinese 5-Spice, Cucumber, Garlic, Hoisin Sauce, Jasmine Rice, Lime, Plum, Rice Wine Vinegar, Spring Onion, 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?
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. 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. PICKLED CUCUMBER: In a bowl, combine the cucumber rounds, the vinegar, and 10ml of sweetener. Set aside to pickle. Drain just before serving. 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! 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. 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.
What should be prepared from my kitchen to make Sticky Plum Chicken?
Chicken, Chicken Breast, Chinese 5-Spice, Cucumber, Garlic, Hoisin Sauce, Jasmine Rice, Lime, Plum, Rice Wine Vinegar, Spring Onion, White Sesame Seeds
How many calories does Sticky Plum Chicken have?
678 calories
How much fat content does Sticky Plum Chicken have?
grams