Ginger Plum Chicken
with Carrot, Bell Pepper & Scallion Quinoa
- 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 scallion quinoa 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
Quinoa
1 unit
Chicken Stock Concentrate
1 unit
Lime
1 clove
Garlic
10 ounce
Chicken Cutlets
2 unit
Scallions
1 unit
Bell Pepper
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
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 a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook until softened, 1 minute. • Add 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • 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 quinoa with a fork. Season with salt and pepper. TIP: For extra-rich quinoa, stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide quinoa, 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 ginger plum sauce, finding it sweet and tangy; some wanted more sauce or stronger ginger flavor 🍲.
- Ease of prep: Generally easy to make, though a few found the one-pan method inefficient or time-consuming.
- Suggestions: Consider doubling the sauce, adding more vegetables, and adjusting quinoa cooking time for perfect texture.
- Leftovers: Several mentioned it tasted even better the next day, with flavors melding nicely.
- Quinoa: Mixed reactions; some loved it as a change from rice, while others found it bland or preferred alternatives.
Reviews from our home cooks
BOMB!! Seriously! It was the one meal I was putting off this week because I have never tried quinoa because it just didn't sound appetizing to me. Boy was I wrong everything individually was great from quinoa, chicken, carrots/bell peppers and even more delicious when it all came together with the plum sauce! Just to die for! No exaggeration.
Quinoa is very welcome. Addition of peppers to carrots helps break up monotony of carrots being a very frequent side for HF. Plum ginger chicken is a great combination.
Delicious! The plum sauce and lime complemented the ginger and garlic in the quinoa. Loved it! Couldn't get the sauce to thicken, but it was still delicious!
Usually not a fan of bell peppers but the way these are cooked with the carrots and the quinoa they add wonderful flavor and not too much texture.
The plum sauce was the best part of the dish. The quinoa came out fluffy, so the water to quinoa ratio and cooking time were good. I don't think the scallions added much. I also used multiple pans rather than the same one pan as using only one pan seems inefficient even though it will require more cleaning of additional kitchenware.
Ginger plum sauce was to die for made it taste also i will admit i added a tablespoon of butter to the quinoa. My husband and i loved it.
Delicious! Would not have thought to combine carrots and red pepper. They were a great combination for the veggie. Little messy on the stove top frying the chicken, many oil splatters...
I did not use the bell pepper, and the ginger plum sauce did not thicken. But the quinoa cooked perfectly and the meal was delicious. A great "no oven" recipe in the hot summer.
This was very yummy. I liked the veggie mixture but carrots take longer to cook than bell pepper so you can't really cook them together. (I like them to still have some crunch)
My problem in the past was not having enough vegetables and fruit. This recipe was great for that. The ginger plum sauce was great. I love sauces on my meat.
