Sweet-Tangy Plum Spiced Chicken

Joyce Wall

By
@Joyce_W2012

I'm not sure where I pinched this recipe from but it sure was tasty!


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Rating:

Serves:

2-4

Prep:

10 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

1 1/4 lb
skinless, boneless chicken thighs
1/2 tsp
chinese 5- spice powder
4
green onions, more for garnish, chopped
1 Tbsp
extra-virgin olive oil
1/2 c
chicken broth
1/2 c
plum jam
2 Tbsp
balsamic vinegar
1/2 tsp
salt

Directions Step-By-Step

1
In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.
2
In a nonstick skillet, heat extra-virgin olive oil until hot. Add chicken thighs and cook 5 minutes on each side until browned and juices run clear. Transfer thighs to a plate; cover to keep warm
3
In drippings in skillet, on medium heat, cook chopped green onions until browned, about 3 - 4 minutes.
4
Stir in chicken broth, plum jam, and balsamic vinegar; heat to boiling. Reduce heat to medium and reduce down until sauce is syrupy, about 4 minutes.
5
Return the chicken thighs to the skillet and coat with the sauce...Garnish with green onions.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese