Plum and Soy Glazed Chicken Tenders with Stir Fried Noodles

I had an open jar of Mirabelle plum jelly that a house guest had given us over the summer, half a red pepper and some sesame seeds...salad season is pretty much over, so I went for the next best thing between that and heavy winter dishes...stir fry.

When combined with a bit of soy sauce, garlic and ginger, the plum jelly made a lovely sweet -  salty glaze for some chicken tenders. I used the red pepper, some snap peas, the sesame seeds and steam fried noodles as the base for the meal. All in all a success!

In a pot of lightly salted boiling water blanch a handful of snap peas, remove and set aside. Cook the steam fried noodles in the same water. When they are cooked, drain and set aside.

Start the glaze by cooking in a drizzle of sesame oil:

1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger

After a minute, or when you smell the garlic and ginger, add:

1/4 cup Mirabelle plum jelly

Cook over low heat, stirring until the jelly has melted down.

Add:

1 tablespoon soy sauce

Stir to combine and set aside.

In a hot pan, using vegetable oil, sear:

8 chicken tenders

Add:

the plum glaze
a pinch of chili flakes

Bring to a boil, turn the heat down and continue to cook until the chicken is fully cooked, turning a few times. As the glaze reduces it will coat the chicken.

While the chicken cooks, start the noodles by cooking:

1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger

in:

1 teaspoon sesame oil
2 teaspoons vegetable oil

After a minute, add:

1/2 sweet red pepper, thinly sliced
4 green onions, thinly sliced

After a minute, add:

a large handful of blanched snap peas

Continue to stir fry over high heat, stirring often for another couple of minutes.

Add:

3 cups cooked steam fried noodles
1 tablespoon lightly toasted sesame seeds

Cook for another minute, stirring or tossing to combine.





To serve, place the noodles and vegetables into a bowl, and top with the glazed chicken tenders. Pour any extra glaze over the chicken.

• Any type of noodle can be used; I like steam fried. Rice can also be used if you prefer.
• This is not a very 'saucy' dish...if you want more sauce multiply the glaze portion of the recipe and set some aside to add to the noodles.
• Any jelly can be used, as I mentioned I had an open jar of Mirabelle plum jelly. 
• Other vegetables to use with the noodles are baby bok choy, snow peas, grated carrot or mushrooms.
• If you have no sesame seeds, they can either be omitted, or be replaced with cashews or peanuts.
• Use the glaze when roasting pork tenderloin or chicken breasts.
• Any extra noodles can be used as a salad for lunch. Add some more vegetables, and use the dressing from the post Mango and Tamarind Glazed Pork Tenderloin with Asian Slaw