Photo of Chicken thighs with ginger-plum sauce by WW

Chicken thighs with ginger-plum sauce

Total Time
35 min
15 min
20 min
This simple summer dish relies on fresh plums, but you can use peaches or nectarines if that’s what you’re able to find at your farm stand. During the cooler months, apples or pears would work in this recipe instead. But, don’t be tempted to substitute apple juice for the concentrate because its higher water content will dilute the sauce. The stove-top dish comes together quickly but to save more time prep the plums, ginger, and garlic while the chicken browns. A vegetable side like roasted broccoli or green beans would be a perfect accompaniment since this dish is pretty filling on its own.


Uncooked skinless boneless chicken thigh

20 oz, 4 (5 oz) thighs, trimmed

Table salt

¼ tsp

Black pepper

¼ tsp

Canola oil

2 tsp


6 item(s), medium, pitted and sliced

Fresh ginger

1 Tbsp, grated


1 clove(s), minced

Reduced sodium chicken broth

¼ cup(s)

Frozen apple juice concentrate (undiluted)

4 Tbsp, thawed


  1. Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 8 minutes. Transfer chicken to plate.
  2. Add remaining 1 teaspoon oil to skillet. Add plums, ginger, and garlic and cook, stirring often, until plums are softened, 2–3 minutes. Add broth to skillet and bring to boil over high heat, scraping up any browned bits from bottom of pan. Stir in apple juice concentrate.
  3. Return chicken to skillet. Reduce heat and simmer, covered, until chicken is cooked through, about 5 minutes.
  4. Serving size: 1 chicken thigh and about ½ cup sauce