This Persimmon Ginger Chicken One Pot Dinner makes the best easy gluten free meal that is ready in a half hour!
The day I brought home a bag of persimmons was the day I learned the true meaning of patience. I mean, you think avocado takes a while to ripen perfectly to make guacamole? Persimmons are even more finicky. Wait too long and you’re dealing with bruises and brown bits, but jump the gun and you’ve got an astringent mouth-puckering snack. The perfect persimmon is totally worth waiting for, and they really shine in this Persimmon Ginger Chicken One Pot Dinner.
A Note on Persimmons
If you’re not super familiar with persimmons, there are generally two main types- the Hachiya and Fuyu. Hachiyas are acorn-shape with a longer pointier bottom, and should be glossy, bright and smooth when you choose them in the store. These ones need to be ripe to be edible, but when they are, they’re absolutely amazing and my choice for this persimmon ginger chicken one pot dinner. Fuyu, in contrast, are squash and round, and should feel and look like a perfect tomato. These can be enjoyed when they’re more firm so they’re a little easier for snacking.
How to Make this Persimmon Ginger Chicken One Pot Dinner
I’m really all about efficiency right now, so one pot dinners or one pan meals are totally my style. I’ve got some great ones for my buffalo chicken fingers, shrimp stir fry, and vegan cauliflower sheet pan dinners. I also am a little crazy for chicken breast recipes. Mainly because I know what a staple chicken breasts are in my house and I am always desperate to help myself out of the chicken breast rut.
So when I found myself with a crap ton of super ripe persimmons and a pack of chicken breasts, I gave my son a snack (he is OBSESSED with persimmons) and whipped up this persimmon ginger chicken one pot dinner.
This one pot wonder starts with a quick gluten free ginger marinade for my chicken breasts, so I like to ideally put it together the night before. Then, when it’s go-time, I give the chicken breasts a quick sear to get some colour, then pop them into the pot with beautiful ripe persimmons and more ginger.
The result is a sweet, tangy and ginger chicken dish that is low in fat, high in protein, and naturally gluten free. From now on lets only eat chicken breast recipes that don’t suck, okay?
Now loves, I want to know – what are some of your go-to one pot dinners?
Have you tried this persimmon ginger chicken recipe?
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Persimmon Ginger Chicken One Pot Dinner
- 1 1/2 cup no salt added chicken broth
- 3 tbsp low sodium tamari
- 3 tbsp brown sugar
- 2 tbsp tomato paste
- 3 tbsp grated ginger
- 3 garlic cloves minced
- 1 tbsp seasoned rice wine vinegar
- 1 1 lb skinless, boneless chicken breasts
- 1 tbsp extra virgin olive oil
- Salt and pepper
- 2 tsp extra virgin olive oil
- 2 shallots minced
- 3 tbsp grated ginger
- 3 large ripe Hachiya persimmons peeled, seeds removed and cut into 1 inch cubes
- 1/3 cup no salt added chicken broth divided
- 1 tsp cornstarch
- 1 tsp seasoned rice wine vinegar
- 2 tsp low sodium tamari
- Salt and pepper to taste
- Cilantro for garnish
- White and black sesame seeds for garnish
- Preheat oven to 400 F.
- Mix together the broth, soy sauce, sugar, tomato paste, ginger, garlic and vinegar and transfer to a resealable bag with the chicken. Allow to marinate in the fridge for at least 2 hours up to overnight.
- Bring the chicken to room temperature and pat dry. Season with salt and pepper.
- Heat the olive oil over medium high heat in a large cast-iron skillet. Brown on all sides then transfer to a plate.
- Return the pan to the heat and add an additional tablespoon of olive oil over medium heat. Add the shallots and ginger and saute until soft and fragrant, about 2 minutes.
- Add the persimmons, and nestle the chicken into the middle.
- Mix the cornstarch with 1 tablespoon of the chicken broth.
- Add the remaining chicken broth, vinegar, and tamari to the pan, along with the cornstarch broth mixture.
- Transfer the pan to the oven and cook for 10-12 minutes or until an instant read thermometer inserted into the chicken reads 165 F.
- Serve the chicken with the persimmon sauce, topped with cilantro and sesame seeds.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.