Photo of Ginger-plum sautéed chicken thighs by WW

Ginger-plum sautéed chicken thighs

Total Time
36 min
20 min
16 min
Cook chicken in a delicious sauce made from fresh ginger and plums. Frozen apple juice adds to the sweetness of the plums and brings in an added fall flavor. We created this sweet dish to welcome in the Jewish New Year. It's easy enough, though, to be enjoyed any time of year. This recipe can be doubled or tripled for larger gatherings. Leftovers will keep in the refrigerator for about 5 days so you can also double this recipe to have for lunches the next week. Serve it with a fresh salad and sautéed potatoes.


Cooking spray

2 spray(s)

Uncooked boneless skinless chicken thigh(s)

10 oz, about four 2 1/2 oz pieces

Table salt

¼ tsp

Black pepper

¼ tsp


6 item(s), small, sliced (unpeeled)

Ginger root

1 Tbsp, freshly grated


1 medium clove(s), minced

Canned chicken broth

¼ cup(s)

Frozen apple juice concentrate (undiluted)

¼ fl oz, thawed


  1. Coat a large nonstick skillet with cooking spray and warm over medium-high heat. Season chicken with salt and pepper, add to skillet in a single layer and brown chicken 4 minutes per side; remove chicken and set aside.
  2. Remove skillet from heat and recoat with cooking spray. Warm skillet again and add plums, ginger and garlic; sauté until plums lose their firmness, about 2 to 3 minutes. Add chicken broth and scrape up browned bits of food on bottom of skillet with a wooden spoon; add apple juice concentrate and stir.
  3. Return chicken to skillet, cover and simmer until chicken is completely cooked through, about 5 minutes. Yields 1 chicken thigh and about 1/2 cup of sauce per serving.