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.
total time:50 min
Total Fat :19.3g
Total Sugars :15.5g
- 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.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).