Orange Curry Chicken

SaturdayStirrings

My daughter dearly loves Chinese food.  And by Chinese food, she’s referring to anything that gives her an excuse to have chopsticks at the dinner table.

Which if you really work at it, Cheerios could be considered Chinese food.  Using her criteria for determining what is Chinese food and what isn’t.

Soup isn’t Chinese food.  Oatmeal isn’t Chinese food.

So I’m always on the lookout for recipes that appear to be Chinese food in nature, to satisfy her need to use chopsticks at the family meal.

I found one.  And I made it this week.  It was simple and delicious.  And happily it was actually on my weekly meal plan from e-mealz (see left sidebar).

Orange Curry Chicken

  • 4 Chicken Breasts *
  • 1 Cup Sugar Free Orange Marmalade
  • 1 T. Curry Powder
  • 1 t. Salt
  • 1/2 Cup Water

* Either pound your chicken breasts very thin, or slice them in half, holding the knife parallel to your cutting board, to make them half as thick.  (I was able to get away with using 3 large breasts, sliced in half to make 6.)

Did I lose anyone?

Preheat the oven to 350 degrees.  Combine marmalade and next 3 ingredients.   Mix them well.  Place chicken in a lightly greased 9 x 13 pan and spoon marmalade mixture over the chicken.  Bake uncovered for 35 minutes, spooning sauce over chicken several times.  If the sauce begins to stick to the dish, add a little bit of water.

Orange_Curry_Chicken

Ironically, I serve my Chinese food on Fiesta Ware

I dished this up with Jasmine Rice and steamed Broccoli.  And Chopsticks.

And btw, one child’s Chinese eating utensil, is another one’s weaponry.

So watch where you seat everyone.

Have a great weekend everyone!

DeeDeeSig

October 24, 2009

7 Responses to Orange Curry Chicken

  • I didn’t post a recipe myself, but simply linked to my new favorite from PW: Simple Sesame Noodles. SOOOOOO GOOD! Am going to have to walk to the nearest fresh pasta place this morning and buy some thin spaghetti or something so I can make this for lunch 🙂

  • That actually looks easy enough for me to make. What exactly is ‘Jasmine Rice’?
    ~~~~~~~~~~~~~~~~~~~

    Lisa,
    Jasmine Rice is simply a type of fragrant rice. You buy it in a bag at the grocery store and it’s very easy to prepare. I buy the white variety because my girls love it, but I’ve also gotten a brown Jasmine Rice (which is better for you).

    DeeDee

  • Hey that looks yummy. I might have to try it. We do a lot of Chinesey dishes because we daughter is on a GF/CF diet and she can eat rice and chinese dishes usually don’t have cheese. I thought you might like this one.

    Stir fry chicken pieces and a bag of stir-fry frozen veggies. Make a sauce with 1/2 cup chicken stock, 1/3 cup soy or tamari, 1-inch of ginger pealed and dropped in, 1/2 cup orange marmalade and pepper to tasste. Cook until thick and poor over chicken and veggies.

    This is delicious. I hope you like.
    ~~~~~~~~~~~~~~~~~~~~
    Becky,
    Thank you! I will be trying this!!!

    DeeDee

  • Can’t WAIT to try this! We’re big fans of all Asian food: Chinese, Thai and Indian, especially.

    Becky–thanks for posting your recipe; that sounds like another winner for us!

  • Hey DeeDee – did you give up on posting Mr. Linky with Saturday Stirrings?

    This sounds GREAT and I would love it except Mr. Engineer that I live with doesn’t like anything with curry so it’s taboo around here. It’s just so sad.
    ~~~~~~~~~~~~~~~~~~~~~
    Judy,
    If there’s enough interest, and especially with the holidays around the corner, I’d love to bring Mr. Linky back to Saturday Stirrings.

    (And you can totally do this recipe without the curry! I’m not a huge curry fan either.)
    DeeDee

  • P.S. Mia made some chocolate cupcakes today (from scratch – ::thumbs nose at Duncan:: ) with a chocolate ganache frosting (fancy way to say melted chocolate with some other fixins). My OCD nature survived it – she did most of the work and they taste great! Not that I would know with WW and all….no, not that I would know…

  • Just wondering why you used Sugar Free Marmalade? Would regular work?

    I know my husband would ADORE this recipe since I feel he should have married a nice Chinese lady (he craves Chinese food like no one else I know! And apparently me growing up in New Mexico, I only know Mexican food! LOL)