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Loquat Chicken

Rated as 4.2 out of 5 Stars
0

"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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Ingredients

45 m servings 401
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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


Per Serving: 401 calories; 10.1 52.9 25.6 67 188 Full nutrition

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Reviews

Read all reviews 7
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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'l...

Most helpful critical review

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 g...

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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'l...

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 g...

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 c...

Very tasty. The loquat flavor comes through. Booked marked this recipe for next time. Added a habanero to spice it up.

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 Loquat...

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...

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 tim...