Are you up for weird ingredients in recipes? I loved this recipe for Mee Goreng from Helen at Scrummy Lane which has the surprise ingredient of ketchup in the sauce. But I am not always convinced by surprise ingredients when I read a recipe and I have to say I was initially a bit put off by the inclusion of orange marmalade in this jalapeno marmalade chicken stir-fry recipe by Neli at Delicious meets Healthy.
For starters I generally am not a fan of fruit in savoury dishes. I have a few exceptions to this rule – pretty much all involving lemons and limes, but there is no ham and pineapple pizza in my house and there is no apricot chicken being cooked in my frypan. And I would have said there is no orange chicken appearing from the Chinese takeaway but I may have changed my mind on that with this recipe. Only may mind you because there is not a lot of orange marmalade in this stir-fry and you only get a hint of orange peel every now and again from the marmalade. But I liked that hint. It added a bit more interest to the dish.
I wasn’t sure what the jalapeno strips in the original recipe were, I thought they might be some kind of pickled version of jalapenos. I will have to have a look next time I am near the speciality shop that has a wider range of Mexican / Tex-Mex foods than the main supermarket but I went with fresh in this recipe and they weren’t too spicy. I suspect from looking at the pictures that the jalapenos in the original recipe came from a jar or can but I could well be wrong.
This is a fairly sweet stir-fry in case you can’t tell from the list of sweet ingredients. But it works. There is just enough fish sauce to make sure the sweetness is not overwhelming.
I did make one other change to the ingredients switching out the coconut sugar for my usual brown sugar. I didn’t want to have to buy another type of sugar just for this dish.
To make this for one I used the following ingredients:
- 1/2 tbs of olive oil
- 1 tsp of minced garlic (equal to one clove). Separate into ¾ tsp and ¼ tsp
- ¼ of a jalapeno, diced (keep a few pieces back for adding later in the recipe)
- 150g of skinless and boneless chicken breasts, sliced thinly
- ¼ of a brown onion, sliced
- 1/4 red capsicum (bell pepper), sliced
- ½ -1 tsp toasted sesame seeds for garnish (the original recipe says these are optional but I think they add quite a bit to the flavour)
For the sauce
- 1 tsp honey
- 1 tsp fish sauce
- 1 tsp orange marmalade
- 1/2 tsp brown sugar
- 1 tsp water
I pretty much followed the instructions as given except I didn’t cover the pan after I added the onions and capsicum. My Mum and I share a hate of onions in stir-fries that are a bit sweaty and not crispy if you know what I mean. I left the lid off to encourage the onions to crisp up a bit. My chicken took 5 minutes to cook (I do like to slice it nice and thin) so all up this recipe is ready in about 15 minutes.
Preparation time is about 10 minutes depending on how quickly you chop. This isn’t the lowest calorie stir-fry I have made running at about 480 calories. But not that surprising when you look at the amount of sugary ingredients in it.