Easier Than Stir-Fry Chicken

This Easier Than Stir-Fry Chicken is from Linda Eckhardt’s “Feed Your Family on $10 a Day” cookbook, which is out of print at this point but pick it up used if you can find a copy. She said the recipe started as a plum stir-fry chicken but sometimes she didn’t have plum jam. And she hates stir-frying because it’s messy. She kept eliminating things to get this simple recipe. I like making a good stir-fry, too, but sometimes you just need something simple!

Easier Than Stir-Fry Chicken

Mix chicken with soy sauce, ginger, mustard and jelly, then bake, Serve over rice.

  • 3 chicken breast halves or thighs
  • Half a small onion (about 1/3 cup) minced
  • 1 Tbs fresh ginger or 1 tsp powdered ginger
  • 1 Tbs oil
  • 1 Tbs soy sauce
  • 1 tsp Dijon mustard
  • Juice and pulp of one orange or lemon
  • 1/2 cup jelly (plum, apricot, crabapple, etc.)

Preheat oven to 475.

Skin and bone the chicken pieces and tear or cut into bite size chunks.

Make a sauce of the remaining ingredients, then mix in the chicken, coating

all the pieces. Let stand until the oven is heated. Put the chicken and

sauce in a flat glass dish large enough to hold the pieces of chicken

without overlapping. Cook uncovered about 10-12 minutes.

Serve over rice.

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