Chicken Breasts with Sweet Soy, Plums & Cherry Tomatoes

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This is a great favourite with my family and it’s so easy and quick to prepare. I have a cast iron ‘plancha’ with which I love to cook, but it’s equally easy to prepare in a large, solid based frying pan.


Butterfly Chicken Breast with Sweet Soy, Ginger and Garlic, served with plums, cherry tomatoes and black rice.

I was first taken with ‘plancha-style’ cooking while on holiday some months ago in the Basque region of France. It’s a great way to cook a variety of foods, and I find it easier to control than a traditional barbecue. It is superb for griddling a diverse variety of foods – flat fish, prawns, steaks and vegetables, like aubergines and courgettes.

Last night, I chose butterfly chicken breasts which had been marinated in dark sweet soy, ginger and garlic for an hour or so. They were accompanied on the ‘plancha’ with halved plums and cherry tomatoes, then served with black ‘Venere’ rice and garnished with fresh coriander. It was a triumph of flavours – rich, salty, sharp and sweet. Simply ……… yummy, scrumptious!


Chicken Breasts with Plums and Sweet Soy


  • 4 chicken breast (free range is preferable), butterflied
  • 2 tablespoons of sunflower oil
  • 3 tablespoons of dark soy sauce
  • 4 cloves of garlic
  • A thumb size piece of ginger, grated or thinly sliced
  • 8 plums, halved and stoned
  • 8 cherry tomatoes
  • A small bunch of coriander leaves, finely chopped
  • Sea salt and ground black pepper
  • Black ‘Venere’ or plain white rice (80/100g per person)


  1. Butterfly the chicken breasts and place in a dish with the marinade ingredients – soy sauce, garlic and ginger. Leave for at least 2 hours.
  2. Boil a saucepan of water and add the black rice. Cook until soft (approx 18/20 minutes), topping up the water as necessary.
  3. Heat the frying pan or ‘plancha’ and add the oil. Cook the chicken breast turning every 2 or 3 minutes with the plums and cherry tomatoes. Baste with the juices.
  4. Drizzle over any remaining marinade.
  5. When cooked, set aside.
  6. Drain the rice and serve together with the chicken, plums and tomatoes. Garnish with the coriander, sea salt and ground pepper.

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