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Chicken with vegetables and noodles in chinese plum sauce

Chicken breast and vegetables in tangy, sweet-sour plum sauce
Course dinner
Cuisine Chinese
Keyword chicken in chinese plum sauce, chicken with noodles and vegetables, chinese plum sauce
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Calories 997kcal
Author Aleksandra


→ chinese plum sauce:

  • 300 g / 11.6 oz plums preferably european plums
  • 3 star anise
  • 4 cardamom capsules lightly crushed
  • 6 tablespoons soy sauce
  • 1.5 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 clove garlic grated
  • 2.5 cm / 1 inch piece of ginger grated

→ pot:

  • 125 g / 4.4 oz Mie noodles
  • 150 g / 5.3 oz frozen green beans
  • ½ broccoli head 250g / 8.8 oz

→ pan:

  • 1 chicken breast about 180g / 6.3 oz
  • 1 large clove garlic
  • 1 cm / ½ inch piece of ginger
  • 2 tablespoons frying oil
  • 100 g / 3.5 oz button mushrooms cut into thick 0.5 / 0.2 inch slices
  • 1 medium carrot cut into thin matchsticks

→ to serve:

  • 1 teaspoon sesame seeds
  • 2 tablespoons cashews I used salted and roasted


→ plum sauce:

  • Cut the plums into quarters, remove the stone, put into a medium pot, add the remaining ingredients for the sauce.
  • Cook over medium-low heat for about 20 minutes, until the plums start to fall apart and the sauce thickens.
  • Discard the star anise and cardamom capsules, season to taste: add more sugar, vinegar or soy sauce depending on whether it’s not enough sweet, sour or salty (it will depend on the type of plums used), the taste should be balanced and distinctive (it will mellow a bit later, when we will add other ingredients).
  • Puree the sauce until smooth, set aside.

→ pot:

  • I cook green beans, noodles and broccoli in one pot - noodles and green beans in water and I steam the broccoli in a sieve, hung over the pot. Split the broccoli into florets, peel the thick stalk and cut into thick slices, wash, arrange the broccoli, florets-side-up on a sieve, which fits the selected pot, cover with a lid (it doesn‘t have to be a perfect fit). Broccoli, depending on the size of the florets, need to be steamed for about 8 minutes.
  • In a big pot, bring water to the boil, steam the broccoli for about 4 minutes, then add the green beans and noodles into the water, cook for about 4 minutes. Drain, set aside.

→ pan:

  • Cut the chicken breast into 2-3 cm / 1 inch cubes, mix with a little oil, finely chopped ginger and garlic, season with salt and pepper to taste (if you have time, you can leave the chicken to marinate for about half an hour or longer).
  • Heat the oil in a big frying pan, cook over high heat for 2 minutes on one side and then one minute on the other, until browned, remove from the pan and transfer on a plate (if it’s still a bit pink in the middle, you can add it to the pot with hot plum sauce and wait 1-2 minutes until the meat is cooked through).
  • Add the mushrooms to the pan, spread out in a single layer, then put carrot matchsticks on top. Don‘t stir for the first 2 minutes (otherwise the mushrooms will release water), and when the mushrooms are golden brown cook them, stirring, for about 1-2 minutes, until the mushrooms and carrots are tender, but still crunchy.

→ serve:

  • Add the chicken, noodles, green beans, broccoli and plum sauce to the pan, mix together, warm up.
  • Serve topped with roasted cashews and sesame seeds.
  • Bon Appetit!


Calories: 997kcal