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Loquat Chicken

Loquat Chicken


"If you have a loquat tree in your back yard or know someone who does, you'll be trying to find something to do with them. This is a great tart and spicy way to use some up of those seemingly endless loquats. Recipe would work well with pork too. Loquats are very much a seasonal fruit. Late spring to early summer is the only time of year you can find them. Pairs very well with rice."
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45 m servings 401 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 401 kcal
  • 20%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 52.9g
  • 17%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place loquats into a saucepan and stir in water, orange juice, and brown sugar until sugar has dissolved. Bring the mixture to a boil and stir in ground ginger, cinnamon, lemon pepper, and smoked paprika. Reduce heat to low and simmer until loquats are soft and starting to break apart, about 20 minutes, occasionally whisking vigorously to help break up the fruit. When sauce is thick, stir in vinegar and simmer 3 more minutes. Remove from heat.
  2. Heat grapeseed oil in a skillet over medium heat and pan-fry chicken breasts until golden brown and no longer pink in the center, 5 to 8 minutes per side. Remove chicken breasts and cut into bite-size pieces, return to skillet, and stir in 1/4 the loquat sauce, scraping and dissolving any browned bits of food into the sauce. Serve with remaining loquat sauce on the side.

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Read all reviews 5
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This was good. I thought the sauce was too gingery when I tasted it by itself, but when I had it with the chicken it was fine. Didn't have grapeseed oil, so I used canola. Next time I think I'l...

Way too much ginger. I had to add another 2 cups of orange juice and thin it with cornstarch, and it was still too gingery. I will make it again, but I will be cutting the ginger to 1 teaspoon g...

I'm making this dish for the fourth time right now, given that I have two loquat trees that are loaded with ripe fruit. I agree with the use-less-ginger reviewers. This time I'm not frying the c...

Cooked it all together in the skillet, instead of separately cooking the sauce and chicken. No problem with the amount of ginger, etc. Used a little buerre manie to thicken at the end. This dish...

I used 1/2 tsp of ginger and 1/2 tsp of cinnamon, also used coconut oil instead of grape seed oil, really you can use just about any oil available. My bf and i loved the sauce. I think next tim...

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