Sticky Ginger Plum Chicken with Quinoa and Sautéed Vegetables

This ginger plum chicken is the perfect weeknight dinner: quick, satisfying and packed with flavor. Tender chicken cutlets are pan-seared then simmered in a glossy sauce made with plum jam, fresh ginger, ponzu and chicken stock. The sweet-tangy sauce pairs beautifully with the savory scallion quinoa and colorful sautéed bell pepper and carrot.

Everything comes together in one skillet, so cleanup is a breeze. Serve it as is or add a squeeze of lime for extra brightness. It’s a balanced meal that feels special but fits easily into a busy schedule.

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Ingredients

1 unit Plum JamView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook quinoa: In a small pot, combine quinoa, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the sliced green parts of scallions.
2. While quinoa cooks, prepare vegetables: Heat 2 tsp oil in a large skillet over medium-high heat. Add bell pepper and carrot; cook, stirring occasionally, until tender-crisp, about 5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
3. In the same skillet, add 1 tsp oil and the butter. Season chicken cutlets with salt and pepper. Cook chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a cutting board and let rest.
4. Make the sauce: Reduce heat to medium. Add remaining 2 tsp oil to the skillet. Add ginger and garlic; cook until fragrant, about 30 seconds. Stir in plum jam, ponzu sauce, chicken stock concentrate and 1/4 cup water. Bring to a simmer, scraping up any browned bits. Cook until slightly thickened, about 2 minutes.
5. Slice chicken against the grain. Return chicken and any accumulated juices to the skillet, turning to coat in the sauce. Cook for 1 minute to warm through.
6. Serve: Divide quinoa and sautéed vegetables among plates. Top with chicken and drizzle with remaining sauce. Squeeze lime wedges over the top.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to about 5-6 minutes per side.

What can I use instead of plum jam?

Apricot jam or orange marmalade are good substitutes. The flavor will be slightly different but still delicious.

Is this recipe gluten-free?

It can be if you use gluten-free ponzu and check that the chicken stock concentrate is gluten-free. The recipe as written contains wheat and soy via ponzu.