Dancing Chicken Recipe: Easy Soy Garlic Curry Chicken Over Rice

Dancing Chicken served over rice in a floral bowl on a wooden table

Dancing Chicken Recipe: Easy Soy Garlic Curry Chicken Over Rice

Some recipes do not look like much at first glance, but once you make them, they earn a permanent place in your dinner rotation. That is exactly what happened with this Dancing Chicken recipe.

This easy baked chicken dish is made with simple ingredients like soy sauce, garlic, curry powder, and a little sweetness, but the finished flavor is rich, savory, and incredibly satisfying. Served over rice, it becomes an easy comfort-food dinner that feels both practical and special.

It is also a great recipe for intentional eating. Because the chicken is cut into bite-sized pieces before marinating, every piece gets coated in the sauce, and it is much easier to portion for lighter meals or more filling dinners.

If you are looking for an easy chicken recipe with bold flavor, this one is worth trying.

The Story Behind Dancing Chicken

I’ve been making this recipe since around the year 2000. It’s one of those handwritten recipes that has stayed with me through years of moves, different homes, and different chapters of life.

My recipe box has traveled across multiple states and countries with me, and this recipe has always been in it. It’s one of those simple, reliable meals that never gets old.

What’s interesting is that when I recently searched for Dancing Chicken online, I couldn’t find it anywhere. It seems like this version may have quietly disappeared over time.

So this might be one of the only places you’ll find it now.

Is Dancing Chicken Similar to “Marry Me Chicken”?

If you’ve heard of the popular Marry Me Chicken recipe, you might be wondering how this compares.

While the flavors are different, both recipes fall into that same category of simple, comforting chicken dishes that surprise you with how good they are. Dancing Chicken leans more savory with soy sauce, garlic, and warm curry notes, while Marry Me Chicken is creamy and rich.

If you enjoy easy, flavor-packed chicken recipes, this is another one worth trying.

Watch the Dancing Chicken Video

You can watch my full Dancing Chicken video below to see exactly how I make it from start to finish:

What Is Dancing Chicken?

Dancing Chicken is a simple baked chicken recipe made with bite-sized pieces of boneless, skinless chicken breasts marinated in a sauce of soy sauce, water, garlic, sweetener, and mild curry powder. It is then baked until tender and flavorful and served over rice.

The name may be playful, but the flavor is serious. The soy sauce gives it a savory base, the garlic adds depth, and the curry powder gives the recipe its warm, distinctive flavor. It is not spicy, but it does have a unique taste that makes it stand out from other easy-baked chicken recipes.

Why You Will Love This Easy Chicken Recipe

There are plenty of reasons to keep this Dancing Chicken recipe in your meal rotation.

It is easy to prepare ahead of time since the chicken marinates in the refrigerator before baking. It uses pantry-friendly ingredients that many home cooks already have on hand. It is also flexible enough to work for both lower-calorie portions and more filling meals, depending on how you serve it.

Most importantly, it is just plain good.

Ingredients for Dancing Chicken

  • 1 to 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 cup soy sauce
  • 1/2 cup water
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons Truvia Brown Sugar Blend or brown sugar
  • 1 tablespoon mild curry powder
  • 2 cups cooked rice, for serving

How to Make Dancing Chicken

  1. Cut the chicken into bite-size pieces and place it in a baking dish or cake pan.
  2. In a medium bowl, whisk together the soy sauce, water, garlic, Truvia Brown Sugar Blend or brown sugar, and curry powder until well blended.
  3. Pour the sauce over the chicken and stir gently to coat.
  4. Cover and marinate in the refrigerator for 2 to 4 hours, or longer if desired.
  5. Preheat the oven to 350°F.
  6. Cover the pan and bake for about 45 minutes, stirring a few times during cooking so the chicken cooks evenly and stays coated in the sauce.
  7. Cook until the chicken is fully cooked through.
  8. Serve over steamed rice.

Serving Suggestions for Intentional Eating

One of the things I like most about this recipe is how easy it is to portion.

For a lighter meal, serve:

  • 1/2 cup cooked chicken
  • 1/2 cup cooked rice

For a more filling meal, serve:

  • 3/4 cup cooked chicken
  • 1/2 cup cooked rice

This makes it easy to fit the recipe into different eating styles and hunger levels.

Tips for the Best Dancing Chicken

If you want the best flavor, give the chicken enough time to marinate. Even a couple of hours makes a difference, and a longer marinating time deepens the flavor even more.

You can also adjust the sweetness slightly to your liking. If you want to keep it lighter, the Truvia Brown Sugar Blend works well. If you prefer a more traditional version, regular brown sugar also works beautifully.

Serve it with rice for a simple meal, or add a vegetable on the side if you want something more complete.

Final Thoughts on This Baked Chicken Recipe

Dancing Chicken is one of those recipes that proves simple ingredients can still create a really memorable meal. It is easy enough for a weeknight dinner, flavorful enough to make again and again, and flexible enough to work for intentional eating.

If you try it, I would love to hear what you think.

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Complete Recipe Fail: Popeyes Strawberry Biscuits


You may have seen this recipe circulating around Facebook. I was excited when I came across it. Simple ingredients and it seemed easy. 😒

The dough was perfect until you add the strawberries which are full of a heck of a lot of moisture!. it became my nightmare quick and made me so mad, that I almost threw the bowl at a passerby! 🤬

Solution? Less strawberries? Or more flour? By the way, I only used 1.5 cups of milk to get my initial dough. I did bake them. They DID resemble biscuits in a hockey puck sort of way, but in the end, I think I’ll stick with my no-fail strawberry scones!

Here is the recipe I used (copied and pasted directly from Facebook, so you can have the see the full glory of it):

Made a batch of Strawberry biscuits for a friend:) 🍓🍓❤️❤️🫶🏼🫶🏼

21/2 cups self rising flour

1 stick butter

1 pint strawberries chopped small

2 T sugar

2 cups milk

In a small bowl add strawberries and sprinkle with sugar .

Let sit while you if up the dough .

In a separate bowl add flour and shredded butter and mix til crumbly Add milk and mix just til combined! DO NOT OVERMIX!!!!

Add strawberries w juice and mix lightly til combined Roll onto floured surface knead a few times roll out evenly and cut w biscuit cutter Place on a sheet pan and bake 450 for about 12-15 min When done drizzle topping and enjoy! Topping: aka Drizzle 2 cups powdered sugar 4 T raspberry coffee creamer or just plain milk will work too:) mix well ..

Sift flour w whisk

My daughter also chopped together a little video of clips of my having a mini breakdown while I tried to make this recipe. We were going to post it as a how-to video with the others. That didn’t work out, so instead, this is what you got:

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Restaurant Style Mexican Rice


Ingredients

2 Roma Tomatoes

1/4 of a small yellow onion, chopped into small pieces (roughly)

1 Tablespoon Knorr Tomato Bouillon Powder

1 teaspoon cumin powder

To taste: salt, garlic powder, onion powder

4 cups of boiling water

2 cups of long-grain rice

2 Tablespoons of vegetable oil

Directions

To Prepare the Tomato Blend: Using a blender, combine the tomatoes, onion, tomato bouillon, cumin, salt, garlic powder, onion powder, and water until smooth. Set aside.

Prepare the Rice: Heat the oil in a frying pan over medium-high heat until hot. Add the uncooked rice and fry until light brown in color, stirring frequently to ensure even browning.

Combining Everything: Once the rice has finished browning, add the tomato blend and stir together. Taste to ensure the seasonings are as you like them. Adjust accordingly, if needed. You may add one or more jalapenos for flavor at this point. Note: if you are only looking for flavor with no heat, the jalapeno can be removed at the end of cooking.

Finishing up: Cover the rice and reduce the heat to low-medium and cook until the rice has absorbed the tomato broth (15 to 20 minutes). Do not stir during the cooking process. Allow the rice to rest covered for 5-10 minutes off of the heat after it’s done and then fluff with a fork before serving.

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How to Make Whipped Butter


Ingredients

Note: This recipe can be cut down in half if you want a smaller batch.

2 sticks (1 cup) of butter (I use salted), softened

4 Tablespoons of milk

Directions

Mix softened butter and milk in a deep bowl on medium speed with double paddles of an electric mixer until the butter is completely whipped. Serve immediately. You may store in the refrigerator; however, the butter will re-harden.

Use immediately or within two hours. Store unused butter in the refrigerator.

Serve on baked potatoes, dinner rolls, etc.

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Old-Fashioned Strawberries & Cream Ice Box Cake


Ingredients

3 cups heavy whipping cream

1 1/2 teaspoons vanilla extract

1/4 cup + 2 Tablespoons powdered sugar

20 sugar cookies (bake in advance or use store-bought – you can use gluten-free, sugar-free, or whatever you want)

Approximately 1 1/2 lbs strawberries, trimmed and sliced

Directions

Place your bowl and the whisk attachment of an electric mixer in the freezer for at 10 minutes before starting the process.

Add heavy whipping cream to your chilled bowl and whip on medium speed until peaks form and your whipping cream looks like a whipped cream consistency.

Add vanilla and powdered sugar to the whipped cream and mix.

In an 8 x 8 baking dish, build your cake:

Start with a thin layer of whipped cream. Top with a layer of cookies and then add another layer of whipped cream. Add strawberries and repeat these layers until you reach the top, finishing with a layer of whipped cream. Decorate the top with sliced strawberries.

Cover with plastic wrap and refrigerate for at least 8 hours (overnight). This will allow the whipped cream to fully set and the cookies to soften, so that you can easily cut pieces (squares) out of the cake for serving. This makes for a delicious summer treat!

Variations: You can also use graham crackers in place of the sugar cookies. Going for a red, white and blue theme? Add some blueberries!

Original Credits: Gluten-Free Strawberry Shortcake Icebox Cake

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Easy Slow-Cooked Pork Street Tacos


Ingredients

Pork Tenderloin (I prefer to use Smithfield brand. You can use any flavor for this)

Water (enough water to cover the tenderloin in the slow cooker)

Taco seasoning (your favorite brand)

Oil or grease (bacon grease works well for this) – 2-3 Tablespoons should work.

Flour or corn tortillas (whatever your preference)

Toppings: (choose your favorites, but suggestions include sour cream, shredded cheddar cheese, avocado, chopped onion, fresh cilantro, diced tomato, salsa, guacamole, hot sauce, etc.)

Directions

Place the pork tenderloin in the slow cooker/crockpot and pour enough water in so that the meat is completely submerged in the water. Cook on low for 5-6 hours. Do not cook longer or the meat runs the risk of being overcooked. Pork can become tough if it is overcooked. If you have less time to cook, cook on high for 3-4 hours. Note: The tenderloin DOES NOT need to be thawed if cooking on low for for 5-6 hours. I often throw my frozen, unthawed tenderloin right into the crockpot. I find it comes out even more tender than when I thaw it out first.

When the meat is done, use tongs to remove the meat from the slow cooker, and shred the meat using a fork and/or a knife, if necessary. I sometimes find that just pulling it apart with tongs works, too.

Heat a large frying pan over medium heat. Add your oil or bacon grease.

When the oil/grease is heated, dump your shredded meat in and sprinkle your favorite taco season onto the meat, so that it is heavily coated. Add 2-3 ladle-full of reserved water from the crockpot to the meat and stir. Cook over medium-high heat until the moisture has evaporated (5 minutes or so).

Remove the meat from the heat and build your tacos!

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Fresh Mozzarella, Herb, and Truffle Oil Appetizer


Ingredients

Fresh Mozzarella (either a log or a ball will work)

Fresh basil

Fresh chives

Truffle oil (black or white will work)

Baguette (French bread will work, too)

salt and pepper, to taste

Directions

Use a bread knife to slice the bread into 1/2-inch slices and set aside. Slice enough mozzarella slices for each slice of bread. Finely chop the basil and chives. Layer each slice of bread with a slice of mozzarella and then drizzle with the truffle oil. Sprinkle a mixture of the chopped herbs on top of the oiled cheese (the oil helps the herbs stick). Sprinkle with salt and pepper to taste.

The amount of oil you use is optional, however, I like to use enough oil that it runs off the cheese and down the bread. The underside of the bread will soak up the oil.

These can sit for a while before serving and will taste that much better.

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Basil White Bean Salad


Dressing Ingredients

1/2 cup packed basil leaves, finely chopped

6 cloves of garlic (you can reduce this amount to taste)

1 teaspoon whole grain/stone ground mustard

Juice of 1 small lemon or 1/2 a large lemon

1/4 cup olive oil

1 teaspoon of salt (or to taste)

1/2 teaspoon of black pepper (or to taste)

Salad Ingredients

2 (15-ounce) cans white beans, such as navy, great northern or cannellini (drained and rinsed)

1/4 cup finely chopped red onion

1/4 cup grated Romano cheese

Directions

Blend the dressing ingredients until smooth and all ingredients are fully combined. Set aside.

Combine the beans, onion, and cheese.

Drizzle the dressing over the bean mixture and mix well. Chill for at least two hours before serving (overnight is best). Adjust the salt and pepper, if needed.

Original Source: White Bean Salad with Basil & Lemon Vinaigrette

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Strawberry Whipped Cream Dessert for Two


Ingredients

1 cup strawberries, washed and chopped small

2 Tablespoons granulated sugar

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon vanilla paste or vanilla extract

2-3 drops pink food coloring (optional)

Instructions

Sprinkle granulated sugar over the chopped strawberries and stir. Allow to rest in the refrigerator for 30 minutes while you make the whipped cream portion.

Whip the heavy whipping cream using a medium-speed electric mixer with a whisk attachment until stiff peaks form. Add vanilla, powdered sugar and food coloring (if using) and give a final mix, making sure not to over-mix.

Fold the sugared strawberries into the whipped cream mixture. Refrigerate for 30 minutes.

If desired, thinly slice strawberries and decoratively line the inside of a clear juice glass or mason jar (or something cute). Cut the end off a piping bag and fill with the strawberry mixture and carefully fill, being careful not to disrupt the strawberries (see the image above and video below for reference). Top off with whipped cream. I use canned to make it simple, but you can also reserve some white (undyed) whipped cream from earlier if you choose to keep some and pipe it using a separate bag and decorative tip.

Yield 2 servings. Serve immediately or chill until ready to serve. If using canned store-bought whipped cream, wait to apply the whipped cream until just before serving.

Original Source: Quick and Easy Strawberries and Cream Dessert in Five Minutes

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Mediterranean Salad


Dressing

1/4 cup Olive Oil

Juice from 1 small lemon or 1/2 a large lemon

1 teaspoon stone ground mustard

1 Tablespoon balsamic vinegar

To taste: salt, pepper, garlic powder, ground cumin

Whisk everything together and set aside.

Salad

1 English Cucumber

1 15-oz can of chickpeas, drained and rinsed

Handful of halved cherry tomatoes

1/4 cup finely chopped red onion

2-4 Tablespoons of Kalamata olives

1/4 cup of finely chopped flat-leaf parsley

1/4 cup of feta cheese (or more if you like more)

Mix everything together, but the feta cheese. Pour the prepared dressing over the top and stir. Add the feta cheese. Chill for at least 2 hours before serving.

Note: This recipe makes a small salad, but can be doubled if serving a large group.

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