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Kumquat - Cuisine

Kumquat Chicken

Course Main Course
Cuisine Chinese


  • 2 cups kumquats, seeded and quartered
  • 1 tablespoon sugar
  • 1 lb. skinless, boneless chicken breasts, cut into strips
  • 2 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 1/2 tablespoon chili oil
  • 2 tablespoon fresh ginger grated (tip: you can freeze a ginger root and grate what you want as needed)
  • 1/2 cup chicken broth
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons sesame seeds, lightly roasted


  • Directions:
    Combine kumquats, sugar, and chicken. Allow the mixture to sit for half an hour, tossing occasionally. Combine hoisin sauce, soy sauce, corn starch, cinnamon, and cloves. Set aside. In a wok or large skillet combine chili oil and grated ginger. Sauté on medium heat for 1 minute. Add chicken. Cook for 3 minutes. Add sauce mixture and kumquats. Stir until thickened. Add vinegar. Turn down the heat, cover the pan and simmer another 2-3 minutes, until chicken begins to brown and kumquats soften. Add water if needed during cooking. Toss with sesame seeds and serve over rice or noodles.
Keyword kumquat chicken tagine, kumquat tagine
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