Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs are actually preferred by many because they stay juicier and more tender when seared. Just ensure they are cooked to an internal temperature of 165u00b0F.

What can I use if I don't have rice vinegar?

Apple cider vinegar or white wine vinegar are great substitutes. They provide the necessary acidity to balance the sweetness of the marmalade.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen the sauce.

Is this recipe gluten-free?

To make this recipe gluten-free, ensure you use a certified gluten-free soy sauce or tamari, and check that your orange marmalade does not contain hidden additives.

chicken with orange marmalade recipe: 5 Reasons You Will Love It

Name: Chicken with Orange Marmalade
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American-Asian Fusion
Ingredients: 1.5 lbs chicken breast or thighs, cut into bite-sized pieces; 1/2 cup orange marmalade; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 2 tablespoons vegetable oil; Salt and pepper to taste; Green onions and sesame seeds for garnish

Ingredients

Scale

1.5 lbs chicken breast or thighs, cut into bite-sized pieces
1/2 cup orange marmalade
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
2 tablespoons vegetable oil
Salt and pepper to taste
Green onions and sesame seeds for garnish

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Instructions

Step 1: Season the chicken pieces generously with salt and pepper.
Step 2: In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, grated ginger, garlic, and red pepper flakes until well combined.
Step 3: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through (about 5-7 minutes).
Step 4: Pour the marmalade mixture over the chicken in the skillet. Stir to coat every piece evenly.
Step 5: Let the sauce simmer and bubble for 2-3 minutes until it thickens and becomes a sticky glaze.
Step 6: Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately over rice.

Notes

For a thicker sauce, mix 1 tsp of cornstarch with 1 tsp of water and add it to the glaze while simmering.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American-Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 345 kcal
Sugar: 22g
Sodium: 620mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg