Past Recipes
Plum-Glazed Chicken

Plum-Glazed Chicken with Kale, Cabbage, and Pickled Ginger Vinaigrette

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Seasonal plums add a sweet, seasonal twist to this savory chicken dinner. We toss the fruit with tender kale, cabbage, and a complex vinaigrette of pickled ginger, Dijon, sesame oil, rice wine vinegar, and sesame seeds. The salad is topped with slices of pan-roasted chicken drizzled with a glaze of soy and plum sauce, then garnished with more sesame seeds.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 490
  • Protein 44g
  • Total Carb 32g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • plums
    • 2
    • plums
  • curly kale
    • 8 ounces
    • curly kale
  • pickled ginger
    • 1 tablespoon
    • pickled ginger
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • plum sauce
    • 2 tablespoons
    • plum sauce
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • toasted sesame seeds
    • 1 tablespoon
    • toasted sesame seeds
  • shredded red cabbage
    • 3/4 cup
    • shredded red cabbage

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Slice off rounded sides of plums, discarding pits, and thinly slice. Tear kale leaves into bite-size pieces, discarding long stems. Finely chop pickled ginger.

  2. Cook chicken

    Cook chicken

    Pat chicken very dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 5-7 minutes per side (move on to Step 3, but don't forget to come back). Remove pan from heat. Transfer chicken to a plate and set aside to rest.

  3. Make plum glaze

    Make plum glaze

    While chicken cooks, in a small bowl, whisk together plum sauce and soy sauce until smooth. Set aside until ready to serve.

  4. Make vinaigrette and massage kale

    Make vinaigrette and massage kale

    In a large bowl, whisk together Dijon, sesame oil, rice wine vinegar, pickled ginger, half of sesame seeds, 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add cabbage and kale and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes.

  5. Plate plum-glazed chicken

    Plate plum-glazed chicken

    Cut rested chicken into ¼-inch slices. Add plums to bowl with kale and toss to combine, then divide between serving plates. Top with sliced chicken and drizzle over plum glaze. Garnish with remaining sesame seeds. Dig in!

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