Ginger Plum Chicken
with Carrot, Bell Pepper & Scallion Rice
- Fish
- Soy
- Wheat
- Milk
Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they whipped up a dreamy sauce of plum jam, chicken stock, fresh ginger, and tangy ponzu that adds sweet, tangy, and aromatic complexity to the tender meat. It’s served with sides of buttery rice and sautéed bell pepper and carrot—both of which would also be delicious with said sauce. You’d be chicken not to try it!
Ingredients
1 unit
Plum Jam
3 ounce
Carrot
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 clove
Garlic
1 unit
Lime
10 ounce
Chicken Cutlets
2 unit
Scallions
1 unit
Bell Pepper
1 thumb
Ginger
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Halve, core, and slice bell pepper into strips. Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. Peel and mince garlic and ginger. Quarter lime.
• Heat drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and carrot and cook, stirring, until softened and browned, 5-7 minutes. Season with salt and pepper. TIP: If needed, add a splash of water to help veggies soften. • Turn off heat. Transfer to a medium bowl; cover with foil to keep warm. Wash out pan.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board. Let rest for at least 5 minutes, then thinly slice crosswise. Wipe out pan.
• While chicken rests, heat a drizzle of oil in same pan over medium heat. Add garlic and ginger; cook, stirring, until fragrant, 30 seconds. • Stir in jam, stock concentrate, ponzu, and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Add a squeeze of lime juice to taste.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice, veggies, and chicken between bowls. Drizzle chicken with sauce. Garnish with scallion greens. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious ginger plum sauce, finding it tangy and flavorful. Some wanted more plum taste.
- Ease of prep: Several found it quick and easy to make, though a few noted prep took longer than expected.
- Suggestions: Consider adding extra sauce; some found it thin. Try roasting veggies for more flavor.
- Portions: Some wanted more veggies, especially carrots. A few found the protein portion small.
- Leftovers: Several mentioned it reheated well, with some enjoying it even more the next day 🍲.
Reviews from our home cooks
Everything about this was wonderful. The rice with the onions were tasty. And who would have thought red peppers and carrots would pair together so deliciously. The ginger plum sauce made the chicken so yummy. It was our favorite for the week❤️
Great sauce, I appreciate adding the scallions before the rice, it gave it a lot more flavor, and I'll always use this technique going forward. I added the carrots first and cooked for 4 mins before adding the peppers and starting the timer. It made the carrots softer, but not too soft. The ginger made this dish!
The chicken w/ginger plum sauce is very good. The chicken is so very fresh. The veggies are only enough for 1 person though, that's why I knocked off one star. 2 carrots and a very small pepper just isn't enough.
What a amazing and tasty dish. The combo of ginger and plum was fantastic. The joining of carrot and bell pepper was a wonderful surprise. Will look for this again...with fingers crossed.
Carrots and bell peppers are so much tastier than I thought. The ginger plum sauce is absolutely delicious!! Really made the chicken taste so good! Great meal!
This was delicious. I loved the roast veggies. The ginger plum sauce on the chicken was great. I added the sliced chicken back into the pan with the sauce instead of pouring it on top and I think it was a good choice!
Sweet and savory Asian flavors were so good, and the combination of carrots with bell pepper was surprisingly good together. I added chunks of pineapple to complete the dish.
Our favorite meal this week!! We thought the bell peppers would be a weird mix but it all tasted amazing- the flavor is all spot on. Our only complaint is our scallions and carrots were skimped- much smaller portion than normal. But omg this sauce is great!
I wish I would have had a recipe card instead of relying on my app...too much flipping back and forth. I ended up burning the veggies a bit due to distraction. The flavor of the sauce was very good. Wish I had a little more plum flavoring. Never worked with ginger before so some tips and tricks about it would have also been helpful
This was a new one for us to try, and we REALLY liked it! We will definitely pick it again when it comes up. The ginger-plum combination was delicious.
