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+ servings
Chicken breast on plate.

Persimmon Ginger Chicken One Pot Dinner

This Persimmon Ginger Chicken One Pot Dinner makes the best easy gluten free meal that is ready in a half hour!
Course Dinner
Cuisine American
Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Total Time 2 hours 40 minutes
Servings 4 people
Calories 208kcal


  • Chicken:
  • 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
  • Sauce:
  • 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.


Calories: 208kcal | Carbohydrates: 18g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1089mg | Potassium: 518mg | Fiber: 1g | Sugar: 11g | Vitamin A: 139IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg