Skillet Orange Chicken
(from SallyV’s recipe box)
I converted this recipe from a crockpot recipe. The chicken got overcooked and the sauce was too thick and almost burnt. The chicken also can be cut into strips or bite sized pieces.
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Entree - Chicken
Ingredients
- 1 1/4 lb. chicken breasts
- 1 T. oil
- Salt & pepper
- 3 scallions, sliced + extra greens
- 1 garlic clove, minced
- 1/2 C. orange marmalade
- 1/3 C. mustard
- 1/3 C. ketchup
- 1-2 T. rice wine vinegar
- 1-2 T. soy sauce
- 1-2 T. brown sugar
- 1 T. finely grated fresh ginger
- White rice
Directions
-
Trim the chicken breasts and cut in half. Lightly season with salt & pepper. In a large skillet, sauté the chicken pieces for 3-4 minutes per side, just until browned. Remove from pan and set aside.
-
In the same skillet, sauté the onions and garlic over medium low hear for 2 minutes.
-
In separate bowl, whisk together the marmalade, mustard, ketchup, vinegar, soy sauce, brown sugar and ginger. (Start with the smaller portions of vinegar, soy sauce and brown sugar; taste and add more to your liking.) Pour the sauce into the skillet with the onions and cook just until it simmers.
-
Add the chicken pieces back into the pan and continue to simmer for 15-20 minutes until chicken is cooked through. Check seasoning and add more salt & pepper if necessary.
-
Serve over rice and sprinkle with extra scallion greens.