Plum Chicken Photo
Plum Chicken

YIELD Makes 4 servings

Plums are one of the world's most popular fruits. Choose plums that are firm but not hard. Look for plumpness and full color. Avoid plums with breaks in the skin and brownish discoloration.


6 ounces fresh uncooked Chinese egg noodles
1/4 cup plum preserves or jam
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
3 teaspoons oil, divided
1 small red onion, thinly sliced
2 cups fresh pea pods, diagonally sliced
12 ounces boneless skinless chicken breasts, cut into thin strips
4 medium plums or apricots, pitted and sliced


  1. Cook noodles according to package directions, omitting salt. Drain and keep warm.
  2. Stir together plum preserves, rice wine vinegar, soy sauce and cornstarch; set aside.
  3. Heat 2 teaspoons oil in large nonstick skillet or wok. Add onion and cook 2 minutes or until slightly softened. Add pea pods and cook 3 minutes. Remove vegetables to medium bowl.
  4. Heat remaining 1 teaspoon oil in skillet. Add chicken and cook over medium-high heat 2 to 3 minutes or until no longer pink. Push chicken to one side of skillet.
  5. Stir sauce; add to skillet. Cook and stir until thick and bubbly. Stir in vegetables and plums; coat evenly. Cook 3 minutes or until heated through. Toss with noodles and serve immediately.
This recipe appears in: Asian
Fiber 3 g
Carbohydrate 73 g
Cholesterol 43 mg
Saturated Fat 1 g
Total Fat 5 g
Calories from Fat 11 %
Calories 415
Protein 21 g
Sodium 307 mg
Meat 1-1/2
Vegetable 1
Fruit 1-1/2
Starch 3
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