Chicken Legs with Plums and Bok Choy

Chicken Legs with Plums and Bok Choy

We love an easy one-pan recipe that minimizes time and mess in the kitchen.  It's also a treat to discover new combinations of flavors to combine with chicken. In this case, sweet, juicy plums and Chinese five spice powder, which is typically a combination of cinnamon, fennel seed, star anise, cloves and either fennel seeds, sichuan peppercorns, or ginger. Five spice actually refers to the flavors - sweet, bitter, sour, salty, and savory - so the actual spices that represent them can vary.

Having all those palate pleasers in one recipe makes for an adventurous dish we think you'll really enjoy.

  • makes:
  • total time:
    50 min
  • cooking difficulty:
  • Tags:


Oyster sauce
1/4 cup
Plum sauce
1/4 cup
Fresh ginger, peeled and minced
2 tsp
Chinese five spice powder
1/2 tsp
Plums, halved and stoned
Baby Bok Choy, washed and quartered
Jasmine rice, cooked per package directions
2 cups

Nutrition Values

  • Calories:
  • Total Fat :
  • 5.2g:
    Saturated Fat
  • 104mg:
  • Sodium :
  • Total Carbohydrate:
  • Dietary Fiber:
  • Total Sugars :
  • Protein:


  • Large bowl
  • Baking sheet
  • Parchment paper


Preheat the oven to 400°F.

In a large bowl, combine oyster sauce, plum sauce, ginger, and five spice. Add chicken and toss together until well coated.

Line a baking sheet with parchment paper and arrange the chicken in a single layer. Bake, turning chicken occasionally, for about 30 minutes.

Add the plums and bok choy to the same baking sheet with the chicken. Continue to bake for another 10 minutes until the plums are soft and begin to caramelize, the bok choy begins to wilt, and the chicken is completely cooked through.

Transfer to a serving platter and serve with jasmine rice.

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