Plum and Ginger Chicken

Plum and Ginger Chicken


"Tender chicken morsels in an easy and delicious sauce made with fresh ginger and plum sauce. I use snow peas and mushrooms, but you can add whatever veggies you have on hand (and are a must for your stir fries)!"

Ingredients 40 m {{adjustedServings}} servings 432 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 1283 mg
  • 51%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
  2. Mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
  3. Heat oil in a skillet over medium heat. Coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. Mix in ginger, snow peas, and mushrooms, and continue cooking until tender. Stir in the plum sauce mixture. Cook until heated through.
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Reviews 25

  1. 37 Ratings


very delicious, though I am glad we ended up not having light corn syrup on hand as the dish was sweet and a bit sauce heavy as it was. used zucchini and sugar snap peas instead of mushrooms and snow peas. will definitely have again!!


My DH made this for dinner the other night and it was really good - but even better the next day. We cut the recipe in half, but used all the garlic, more fresh ginger than called for (probably 1 tsp or so) and only 1/4 cup of corn syrup (glad we did, or it would have been waaaay too sweet). The end result was tasty and healthy; we probably will turn to this recipe in future if we're looking for a chicken stir fry.


Good. I found a similar recipe that calls for only 1/4 cup of corn syrup (or golden syrup) which seemed a *much* less scary quantity! It also uses water chestnuts instead of mushrooms.