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Cherry Blossom Chicken Recipe

Cherry Blossom Chicken is a sweet and savory dish featuring tender chicken simmered in a rich cherry sauce with garlic, ginger, and soy. It’s flavorful, easy to prepare, and perfect with rice.
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Prep Time 15 minutes
Cook Time 20 minutes
5 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American Fusion, Asian-Inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Boneless skinless chicken breasts Can substitute thighs
  • 1 tablespoon Olive oil For searing
  • 1 tablespoon Unsalted butter Adds richness
  • 2 cloves Garlic Minced
  • 1 teaspoon Fresh ginger Grated
  • 1 cup Cherry preserves Or fresh pitted cherries
  • 1/2 cup Chicken broth Low sodium preferred
  • 2 tablespoons Soy sauce Adds umami
  • 1 tablespoon Rice vinegar Balances sweetness
  • 1 tablespoon Honey Optional
  • 1 tablespoon Cornstarch For coating
  • 1 tablespoon Water For slurry
  • To taste Salt For seasoning
  • To taste Black pepper For seasoning
  • 1 tablespoon Sesame seeds Optional garnish
  • 2 tablespoons Green onions Sliced

Equipment

  • 1 Large skillet or sauté pan Heavy-bottomed preferred
  • 1 Cutting board For prepping chicken
  • 1 Sharp knife For trimming
  • 1 Mixing bowl For sauce
  • 1 Small bowl For cornstarch slurry
  • 1 Whisk or spoon For mixing
  • 1 Tongs For flipping chicken

Method
 

  1. Step 1:
    Pat the chicken dry with paper towels, season both sides with salt and black pepper, then lightly coat the chicken with cornstarch and gently shake off any excess.
  2. Step 2:
    Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes on each side until golden brown. Remove from the skillet and set aside.
  3. Step 3:
    Reduce the heat to medium. Add the minced garlic and grated ginger to the same pan and sauté for about 30 seconds until fragrant.
  4. Step 4:
    Add the cherry preserves, chicken broth, soy sauce, rice vinegar, and honey to the pan. Stir well and let the mixture simmer for 5–7 minutes until the flavors combine.
  5. Step 5:
    Mix cornstarch and water in a small bowl to make a slurry. Slowly stir it into the sauce and cook for 2–3 minutes until the sauce thickens and becomes glossy.
  6. Step 6:
    Return the chicken to the skillet and spoon the sauce over the top. Cover and simmer for 6–8 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  7. Step 7:
    Let the chicken rest for 5 minutes. Garnish with sesame seeds and sliced green onions before serving.

Notes

  • Chicken thighs can be used instead of chicken breasts for a juicier and richer flavor.
  • Adjust the sweetness of the sauce by adding more or less honey based on your taste preference.
  • The cherry sauce will naturally thicken slightly as it cools after cooking.
  • This dish tastes best served over jasmine rice or noodles to soak up the flavorful sauce.