If you have a loquat tree in your back yard or know someone who does, you'll be trying to find something to do with them. This is a great tart and spicy way to use some up of those seemingly endless loquats. Recipe would work well with pork too. Loquats are very much a seasonal fruit. Late spring to early summer is the only time of year you can find them. Pairs very well with rice.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place loquats into a saucepan and stir in water, orange juice, and brown sugar until sugar has dissolved. Bring the mixture to a boil and stir in ground ginger, cinnamon, lemon pepper, and smoked paprika. Reduce heat to low and simmer until loquats are soft and starting to break apart, about 20 minutes, occasionally whisking vigorously to help break up the fruit. When sauce is thick, stir in vinegar and simmer 3 more minutes. Remove from heat.

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  • Heat grapeseed oil in a skillet over medium heat and pan-fry chicken breasts until golden brown and no longer pink in the center, 5 to 8 minutes per side. Remove chicken breasts and cut into bite-size pieces, return to skillet, and stir in 1/4 the loquat sauce, scraping and dissolving any browned bits of food into the sauce. Serve with remaining loquat sauce on the side.

Nutrition Facts

401 calories; protein 25.6g 51% DV; carbohydrates 52.9g 17% DV; fat 10.1g 16% DV; cholesterol 67.2mg 22% DV; sodium 188.3mg 8% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/04/2012
This was good. I thought the sauce was too gingery when I tasted it by itself but when I had it with the chicken it was fine. Didn't have grapeseed oil so I used canola. Next time I think I'll add a green veggie to this... was a nice way to use loquats Read More
(4)

Most helpful critical review

Rating: 3 stars
05/01/2013
Way too much ginger. I had to add another 2 cups of orange juice and thin it with cornstarch and it was still too gingery. I will make it again but I will be cutting the ginger to 1 teaspoon ginger and the cinnamon to 1/2 teaspoon. Read More
(2)
14 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/04/2012
This was good. I thought the sauce was too gingery when I tasted it by itself but when I had it with the chicken it was fine. Didn't have grapeseed oil so I used canola. Next time I think I'll add a green veggie to this... was a nice way to use loquats Read More
(4)
Rating: 3 stars
05/01/2013
Way too much ginger. I had to add another 2 cups of orange juice and thin it with cornstarch and it was still too gingery. I will make it again but I will be cutting the ginger to 1 teaspoon ginger and the cinnamon to 1/2 teaspoon. Read More
(2)
Rating: 4 stars
11/06/2016
I'm making this dish for the fourth time right now given that I have two loquat trees that are loaded with ripe fruit. I agree with the use-less-ginger reviewers. This time I'm not frying the chicken but using steamed chicken breast instead. Like the quince the loquat (níspero) is tart in taste and I find that few people appreciate it wanting to sugar it heavily. I don't add any sugar or at most a teaspoon for the benefit of others. Read More
(1)
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Rating: 5 stars
04/14/2017
The only thing I changed was using olive oil instead of grape seed oil. First foray into Loquats everyone loved this! We were wondering if we could freeze the sauce since the season for Loquats is short. Read More
Rating: 5 stars
04/14/2019
This was delicious! I just wish I had of found this recipe sooner.( Like at the beginning of the season we have 3 huge Loquat trees and I was determined this year to find something to do with this amazing fruit. This recipe reminds me of my homemade Orange Chicken. A family FAVE. I did some variations I didn't have OJ so I used lemon juice and coconut water no lemon pepper dash of Himalayan salt dash of ginger because it does get overwhelming pretty quick dash of cinnamon 1/4 cup of Bragg's Apple Cider Vinegar and a dash of soy sauce. while I was letting the sauce simmer I fried my chicken pieces in corn starch in flour with just reg. Veg Oil. After they were finished I put them in with loquat sauce which by now was nice and sticky let it set together for about 10 minutes so the chicken could absorb the flavor. I had some stir fried cabbage and ate it with that it complimented the stir fry very well. I will be making this again soon only next time I will be using frozen loquats hopefully it taste as yummy. Read More
Rating: 5 stars
05/23/2018
Very tasty. The loquat flavor comes through. Booked marked this recipe for next time. Added a habanero to spice it up. Read More
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Rating: 4 stars
04/07/2016
I used 1/2 tsp of ginger and 1/2 tsp of cinnamon also used coconut oil instead of grape seed oil really you can use just about any oil available. My bf and i loved the sauce. I think next time i'll be adding some sort of nut for texture Read More
Rating: 4 stars
05/26/2016
Cooked it all together in the skillet instead of separately cooking the sauce and chicken. No problem with the amount of ginger etc. Used a little buerre manie to thicken at the end. This dish was a hit! Read More
Rating: 5 stars
03/22/2019
I reduced the ginger to 1 teaspoon but kept everything else as called for. It turned out so delicious! Served over wild rice with a side salad. Definitely a keeper recipe for loquat season! Read More