Sweet & Spicy Orange Chicken
By ruthg
Nutrition Information
Per serving: 493 cal; 13g total fat (3g sat); 145mg chol; 591mg sodium; 42g carb; 0g fiber; 49g protein
Ingredients
- WHISK:
- 3 ⁄4 cup orange marmalade
- 2 Tbsp. finely diced sweet piquanté peppers (such as Peppadew)
- 2 Tbsp. sweet piquanté pepper juice
- 1 Tbsp. reduced-sodium tamari
- 1 Tbsp. rice vinegar
- 2 tsp. sambal oelek or chili garlic sauce
- 2 tsp. cornstarch
- 1 tsp. minced fresh garlic
- 1 tsp. minced fresh ginger
- 1 ⁄2 tsp. toasted sesame oil
- HEAT:
- 2 Tbsp. peanut oil
- 4 boneless, skinless chicken breasts (8 oz. each), seasoned with salt and black pepper
Details
Cooking time 45mins
Adapted from cuisinerecipes.com
Preparation
Step 1
Whisk together marmalade, piquanté peppers, pepper juice, tamari, vinegar, sambal, cornstarch, garlic, ginger, and sesame oil.
Heat peanut oil in a sauté pan over high until it shimmers; add chicken and sauté until golden, about 4 minutes per side.
Add marmalade mixture to pan; reduce heat to medium-low and simmer, covered, stirring sauce and flipping chicken occasionally, until an instant-read thermometer inserted into the thickest part of the breasts registers 165°, 10–12 minutes. Serve chicken with sauce.
Nutrition Information
Per serving: 493 cal; 13g total fat (3g sat); 145mg chol; 591mg sodium; 42g carb; 0g fiber; 49g protein
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