May 6, 2016

Monthly Mystery Munchies #13: Baked Chicken Cutlets in Orange-Plum Sauce

If you love sweet and sour, you’d love this variation using navel orange and plum.

No, they are not used for dessert. N’uh! But rather as part of the main meal because this month’s challenge as declared by Gen over at Eat, Play and Clove requires for a fruit dish.

At first I beamed when I saw the word “fruit dish” as I thought I had an idea of making something that looks like fruit but isn’t.

But that idea was quickly trashed when Gen upped her ante stating that the fruit dish cannot be desert and has to be incorporated as cooked fruit to complement the main dish with meat like using the fruit for a sauce.  Now, THAT is even more exciting!

It may sound basic, but basic is good. And basic would sometimes give you the most flavourful of fruit-based dishes that would leave you craving for more.  

That doesn’t mean I won’t revive the idea of making something that looks like fruit but isn’t, though . It’s definitely something for next time!

So a few ideas popped into my head:  One being my mum’s recipe using pineapple but that is more of a side dish rather than a main. And another being one of my favourite go-to Sweet and Sour Chinese-inspired dish.

I figured I could do the latter with a little of my own twist in response to Gen’s challenge, using navel orange, plum and orange chillies for kicks.

Why orange chillies, you ask? If you are not asking, I’m going to tell you anyway.

The only reason for that was because those were the only chillies I have in the fridge and I bought them because I got bored of the usual green and red fare. They are also typically a lot hotter than the reds and the greens.

But that didn’t matter because when all the ingredients are mixed in together, they all fused into this wonderful, explosive flavours. The plum gave the sourish-sweet taste and the use of orange gave the sauce that ever slight kick of tanginess.


In the name of making a healthier dish, I also decided to bake my chicken instead of frying them. And you know what, I like the taste of the baked chicken much, much better!

Here we go with Grubbs ‘n Critters’ last exploit from Thailand for Monthly Mystery Munchies #13:

Baked Chicken Cutlets in Orange-Plum Sauce
Serves 4
Flavourful baked chicken dish with fiery, sourish and tangy sauce.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chicken marinade
  1. 6-8 pieces boneless and skinless chicken breast (cut)
  2. 1 tspn turmeric powder
  3. 1 tspn Worcestershire
  4. Half a tspn of salt
For the sauce
  1. 1 big yellow onion (chopped into big squares)
  2. 1 green bell pepper (cut into squares)
  3. 2-3 orange peppers (sliced)
  4. 2-3 fresh tomatoes (sliced)
  5. Half tspn sesame oil
  6. 6-8 tablespoons ketchup
  7. 2 tbsp plum sauce
  8. 1 tbsp oyster sauce
  9. Half a navel orange
  10. Half a plum, remove skin and slice thin
  11. A pinch of white pepper powder
  12. 2 sprigs of chopped spring onion
  13. Some water
  14. 2 tablespoons olive oil
  1. Cut the chicken breast meat into bite-size cubes and mix well with the salt, dry turmeric powder and Worcestershire sauce. Bake on high for 20 mins or until the chicken turns golden and slightly crispy
  2. Heat up cooking oil in wok. Add garlic and saute.
  3. Then add in the yellow onions and bell peppers. Stir-fry until you smell the aroma and add in the sliced chillies.
  4. Add in all the ingredients for the sauce all at once.
  5. Add in the thinly sliced plum. Cook till it's softened to a mush.
  6. Squeeze the orange and grate the skin. Mix well and bring it to boil.
  7. Toss in the baked chicken, add the sliced tomatoes, chopped spring onions, do a few quick stirs.
  8. Add some water if it get's too dry.
  9. Dish out and garnish with chopped coriander.
  10. Serve immediately with steamed white rice.
  1. Notes
  2. The base is quite similar to making Sweet and Sour Chicken. The only difference here is the use of more plum sauce along with fresh thinly sliced plum and the addition of navel orange.
Adapted from Grubbs 'n Critters Sweet and Sour Chicken
Grubbs n Critters
I wonder what’s brewing over at Eat, Play, Clove! Aren’t you curious yet?

Come with me and head on over to Gen’s kitchen and see what she has come up with the use of cooked fruit. This ought to be good!


Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Now that the next month’s challenge has already been unleashed, the experiment will begin.

Stay tuned with next month’s edition from the Netherlands!

Posted by:    |    4 Comment
  1. Ha, ha!! Drooling.

  2. Gen

    Yummmmmy! I am so impressed with how you took this month’s pretty basic challenge and made something un-basic with it! Orange chillies are the best, and adding it to your plum and orange sauce is such a cool twist on a sweet dish! Well done, Ann, you continue to inspire me with your ingredients and motivate me not to slack off! Thank you so much for finding the time to do this month’s challenge, I really appreciate your dedication! I’m excited to see what you’re going to make that looks fruity but isn’t. Now I’m intrigued! Hope you have a good week and thinking of you lots! Xoxo

    • Those orange chillies pack a punch, Gen! Hehehee…I got to be creative with this one and using the plum fruit was really an after-thought. You did push my boundaries on this one. I have something in my head with the fruit-non-fruit thingie, but I reckon it would be a lot of work! :p


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