Marmalade and ginger chicken with rice

Delicious Marmalade and ginger chicken with rice Recipe

Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.
Marmalade and ginger chicken with rice
Prep Time : 0:15 | Cook Time : 0:18 | Total Time : 0:33 | Serving : 4 person.


  • 2 tablespoons olive oil

  • 600g chicken breast fillets, sliced diagonally into 1cm-thick slices

  • 1 medium red onion, cut into thin wedges

  • 2 garlic cloves, crushed

  • 1 yellow capsicum, cut into 1cm-thick slices

  • 1/3 cup Massel chicken style liquid stock

  • 1/3 cup breakfast marmalade

  • 125g grape tomatoes, halved lengthways

  • 1/3 cup dried apricots, halved

  • 1 tablespoon honey

  • 2cm piece fresh ginger, peeled, thinly sliced

  • 2 x 250g packets microwave brown rice

  • Fresh coriander leaves, to serve


  • Step 1

    Heat 1 tablespoon oil in a large, nonstick frying pan over high heat. Cook chicken for 1 to 2 minutes each side or until golden. Place on a plate.

  • Step 2

    Reduce heat to medium-high. Add onion, garlic and capsicum to pan. Cook, stirring, for 3 to 4 minutes or until onion has softened. Stir in stock and marmalade. Add tomato and chicken.

  • Step 3

    Spoon half the chicken mixture into a nonstick frying pan. Add apricots and honey. Add ginger to remaining chicken mixture. Cook both over medium-low heat for 3 to 4 minutes or until chicken is cooked through and sauce mixture has thickened. Meanwhile, cook rice following packet directions.

  • Step 4

    Serve ginger chicken mixture over rice, sprinkled with coriander leaves.

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