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Kumquat Recipe 012 - Kumquat Chicken

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Katy Kumquat




Combine and let sit for 1/2 hour, tossing occasionally:
2 C whole kumquats: then seed and quarter
1 T sugar
1 lb skinless, boneless chicken breasts cut into 1/2 x 2 inch strips

Combine for a cooking sauce:
2 T hoisin 1 T oyster sauce (it will taste less complex [oyster sauce does not taste fishy], but you can substitute
soy sauce, if so increase cornstarch by 1/2 T)
1 T cornstarch
2 tsp Chinese 5 Spice

Sauté ingredients to have ready:
1 1/2 T chili oil
2 T fresh ginger grated (tip: you can freeze a ginger root and grate what you want as needed)
1/2 C chicken broth (canned,homemade, chicken bouillon)
1 T rice wine vinegar (can substitute other wine vinegar)


In a wok or large skillet...

1.  Add chili oil and grated ginger. Sauté on medium heat for 1 minute.

2.  Add chicken strips. Cook for 3 minutes.

3.  Add cooking sauce, and kumquats. Stir until thickened.

4.   Add vinegar, turn down heat, cover pan and simmer 2-3 minutes until chicken is done and kumquats are limp.

5.  If necessary add water by teaspoons to keep mixture from becoming so thick it sticks and burns.

Serve over rice or noodles...see below.

Rice or noodles:
1.  For each serving calculate 1 cup cooked rice or rice noodles.
2.  Prepare white rice according to package directions or prepare wide rice noodles per package directions.
3.  Toss with roasted sesame seeds, sautéed green onions and a dash of additional sesame oil.

Add ins:
2 T sesame seeds lightly roasted in a small frying pan. Remove seeds from pan.
1/2 C thinly sliced green onions, sautéed in 1 tsp sesame oil in the same pan (can substitute olive oil but it will not be the same).

SUBMITTED BY:   Teresa Alley               PHOTO BY:   


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Page updated:  05/17/2008