Chicken Breast Mandalay
A flavorful Burmese-inspired chicken dish with apricots, curry, and sweet-savory sauce, perfect for family dinners or entertaining guests seeking exotic tastes.
Ingredients
- 4 chicken breasts, skinned and halved ⓘ
- 3 Tbsp. flour ⓘ
- 1 Tbsp. curry powder ⓘ
- salt (optional) ⓘ
- 4 Tbsp. vegetable oil ⓘ
- 2 Tbsp. brown sugar ⓘ
- 2 chicken bouillon cubes ⓘ
- 1 small onion, diced ⓘ
- 1 cup water ⓘ
- 1 (7 3/4 oz.) jar apricot junior baby food ⓘ
- 2 Tbsp. lemon juice
- 2 tsp. soy sauce ⓘ
- cornstarch
Instructions
- Coat the chicken breasts in a mixture of flour, curry powder, and salt if desired.
- Lightly brown the chicken in vegetable oil in a frypan.
- Place the browned chicken breasts in a large baking dish.
- Stir the brown sugar, chicken bouillon cubes, diced onion, water, apricot baby food, lemon juice, and soy sauce into the frypan drippings.
- Heat the sauce mixture and pour it over the chicken in the baking dish.
- Cover and bake at 350°F (175°C) for 1 hour or until the chicken is tender.
- Remove the chicken breasts from the dish and move to a serving platter.
- Add cornstarch to the sauce and stir until the desired thickness is reached.
- Pour the thickened sauce over the chicken and top with canned apricot halves.
Tips & Substitutions
For added flavor, marinate the chicken breasts in the flour and curry powder mixture for at least 30 minutes before browning. You can substitute the apricot baby food with pureed apricots or even mango puree for a different taste. If you prefer a spicier kick, consider adding a pinch of cayenne or red pepper flakes to the sauce. Serve with rice or bread to soak up the sauce.
Serving Suggestions
Serve the Chicken Breast Mandalay over a bed of fluffy jasmine rice or alongside warm naan for a complete meal. Pair with a refreshing salad, such as a simple cucumber and tomato salad, to balance the flavors. This dish also pairs beautifully with Grace'S Chicken Curry if you're looking to create a curry-themed dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a covered dish and warm in the oven at 350°F (175°C) until heated through, about 20 minutes. Alternatively, you can microwave on medium power for a few minutes, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast Mandalay contains roughly 625 calories, with 29g protein, 96g carbohydrates, and 14g fat. It is an excellent source of protein (58% of the Daily Value), iron (34% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken pieces, but adjust the cooking time to ensure they are fully cooked. Bone-in pieces may require an additional 15-20 minutes in the oven, as they take longer to become tender.
What can I use instead of chicken bouillon cubes?
If you prefer a more natural option, you can use homemade chicken stock or broth instead of bouillon cubes. Just replace the water with an equal amount of stock for added richness in flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce, then refrigerate them separately. When ready to serve, simply bake the chicken with the sauce until heated through. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).