Easier than Stir Fry Chicken This 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. 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. cheapcooking.com
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