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.

Easier than Stir Fry Chicken

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