I actually made this with pork and chicken. I was cooking for us and then was planning to take food to a friend so I make 2 pans of the stuff. I had 2 1/2 lbs. of chicken tenders and then a little under 2 lbs. of boneless pork chops that I cut into tenders. Both were excellent and we ended up eating WAY too much of it! I took a bunch to a friend and I still have a little bit in the frig for tomorrows lunch!
This was SO good! I'm glad I chose this to deliver to my friend and their family. It was delicious and super easy to make.
While I liked the variety of the pork, I am a chicken fan. I tend to overcook pork causing it to dry out. So the pork was a bit dry but still certainly tasty. I think putting it BACK in the sauce to cook some more made it dry. It might have been better just to serve immediately. I'm used to chicken that I can leave on the stove for awhile until I'm ready to tackle it. The pork didn't like to be ignored and dried up on me. Oh well.
The original recipe calls for Chinese 5 Spiced Powder. I somehow don't have that anymore so I just used cinnamon and cloves and pepper. That seemed to be the main things in it and it turned out good. I liked the cinnamon taste with it. It contrasted nicely with the plum.
I also made a really big batch so I increased the proportions quite a bit, go ahead and link to Noble Pig and get the original recipe if you'd like. Mine is basically the same but I added some sugar, it just needed a bit.
Tangy Sweet Plum Spiced Chicken or Pork
Adapted from Noble Pig
2 1/2 lbs. chicken tenders (or pork) (I used a bag of frozen tenders)
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt (I'm sure I used more)
Lots of pepper
3 - 4 green onions
1 cup chicken broth
1 jar plum sauce
3 tbsp. balsamic vinegar
2 tbsp. sugar
Coat chicken with spices. Heat pan with cooking spray and cook chicken getting a nice sear on all the sides. When done, remove and stick on a plate and cover.
Cut green onions and cook in the same pan that you just cooked the chicken, put a splash of the chicken broth in there to scrape up the browned bits while you cook the onion for a few minutes. Put the rest of the chicken broth in the pan along with the plum sauce, balsamic vinegar and sugar and heat until boiling. Add the chicken or pork into the sauce and cook until it's coated and slightly thickened and syrupy. (is that a word?) Serve over broccoli and/or rice. Garnish with more green onions if desired. This made it really pretty when I delivered it to my friend!
Calories calculated from calorieking.com. Some numbers are approximate and rounded.