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Chicken & Vegetables in Plum Sauce

March 28, 2016

Chicken & Vegetables in Plum Sauce
Paula Nemzek for KCTS 9 Cooks

Healthy chicken and veggies get a flavor boost from a tangy, salty, spicy plum sauce that's easy to make.

serves 4 to 5

Plum Sauce

  • 3/4 cup plum butter or preserves
  • 1/2 cup low sodium chicken broth
  • 1/2 cup tamari, low sodium if possible
  • 1 thumb-sized piece (about 1 inch) fresh ginger, grated

Chicken & Vegetables

  • 2 bunches broccolini, end and leaves trimmed, cut in half or thirds
  • olive oil
  • 11/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
  • 1 red onion, quartered and thickly sliced
  • 1 large red bell pepper, thickly sliced
  • 4 cloves garlic, minced
  • freshly ground black pepper to taste
  • toasted sesame oil and black and white sesame seeds for garnish (optional)

In a small saucepan, combine plum butter, chicken broth, tamari and ginger. Bring to just under a simmer and keep warm, stirring to blend. Adjust seasoning or ingredients to taste. We usually make the sauce plummier.

Bring a large pot of water to a boil and blanch the broccolini for 2 minutes. Transfer to a bowl of ice water to stop the cooking, then lay out of a kitchen towel to drip dry.

Add 2 tablespoons olive oil to a large saute pan or skillet and heat to medium-high (about 375 degrees). Add chicken and saute until no longer pink and juices run clear, about 5 minutes. The larger the pan, the shorter the cooking time. Remove chicken to a plate, add another 2 tablespoons oil and stir fry onions until they start to soften. Add red pepper and saute for about 3 minutes. Add broccolini and stir until hot. Add in garlic, stir in to blend, then return chicken to the pan, stirring to combine. Season with freshly ground black pepper to taste. To serve, pour sauce over chicken mixture, drizzle with sesame oil and sprinkle with sesame seeds. Serve over cooked brown rice, if desired.

Note: We found Maintal Plum Butter from Germany in the international foods section of Fred Meyer. Any good quality plum preserves would do as well. Blanching the broccolini keeps it tender-crisp. To save time, substitute asparagus, cut in 2-inch pieces, instead and cook directly in the pan with the onion and red pepper.