Chinese food – you either love it or hate it. I came to despise it in college after eating it way too often. The portions were cheap and huge, and I always felt terrible afterwards. This led to my general dislike and critiquing of the cuisine (such as – why are all of the sauces so shiny that you can see your reflection in them?). But one common and delicious Chinese dish is orange chicken. So when I saw a recipe for sticky mustard drumsticks, I had to try something similar.
Ingredients:
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4-5 large chicken breasts
1/4 cup orange marmalade
2 Tbsp wholegrain mustard
2 Tbsp white wine vinegar
1 Tbsp olive oil
pinch of sea salt and pepper
Directions:
1. Preheat to 400 degrees. Place all ingredients (besides chicken) in a mixing bowl and whisk together. Place the chicken in a 9×13 baking dish and spread the sauce on top of the chicken. Cover the dish with tinfoil and bake for 30 minutes.
2. Serve alongside brown rice mixed with raisins) or chopped dried cherries.
Additional Info:
This would probably be great in the slow cooker, but I haven’t tried it yet.
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Ooh tasty. There’s something so appealing about dinner being “sticky”.
I have to completely agree – “mustard orange chicken” just doesn’t sound quite as appealing.
It’s a good idea with great ingredients, but I think it needs more marmalade. I practically doubled the amount & I think I should have tripled it. Red pepper flakes were a nice touch, as well as the toasted almonds