Today marks the start of Rosh Hashana, 10 days of prayer and reflection that lead to the Jewish holiday of Yom Kippur. For many, that means serving traditional family favorites such as brisket, gefilte fish and grandma's homemade chicken soup. Celebrants also enjoy sweet foods such as honey and apples, as a symbol of their wish for a sweet year, and new fruits like late-harvest figs, pears and plums.

The easy dish is as kid friendly (the ingredients are served in chunks) as it is dinner-party worthy; fresh plums and pomegranate juice provide a tasty balance between sweet and tart. Serve with white or brown steamed rice.

• 2 tablespoons cornstarch
• 1/3 cup sugar
• 1/4 cup white distilled vinegar
• 1/2 cup pomegranate juice
• 3 tablespoons soy sauce
• 2 teaspoons vegetable oil
• 3 unpeeled firm, sweet plums, cut into chunks
• 1 large stalk celery, sliced
• 1 bunch scallions, trimmed and cut into 1-inch lengths
• 2 garlic cloves, minced
• 1 1/2 pounds boneless, skinless chicken thighs, cut into small cubes
• 1/4 teaspoon Chinese five-spice powder
• Salt and pepper

In a small bowl, whisk together the cornstarch, sugar, vinegar, pomegranate or pineapple juice and soy sauce; set aside.

Heat the oil in a wok or large skillet over medium-high heat. Add the plums, celery and scallions and cook for 2 minutes. Add the garlic and cook for 1 minute, then add the chicken, five-spice powder, salt and pepper.

Stir and cook until the chicken is beginning to brown, another 3 to 4 minutes. Reduce heat and add the sauce. Stir until it thickens, another minute or so. Serve with steamed rice.

Serves 4.

-- "Time for Dinner"
by Pilar Guzman, Jenny Rosenstrach and Alanna Stang (Chronicle, 2010, $24.95)

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