Orange Soy Chicken

Sweet, salty, and downright awesome! Made with a base of orange marmalade, this dish comes together in less than 30 minutes. And, I'm pretty sure you have all the ingredients in your fridge and pantry.

Think of the sauce as an orangey teriyaki sauce. Most teriyaki sauce has some sort of sugar, either brown sugar or honey, but since we're using orange marmalade, there's no need for added sugar. The amount of sweetness in the marmalade perfectly balances the soy sauce and vinegar and, coupled with garlic, onion and sesame, the flavors explode on your palate.

Serving suggestion: As you'll see below, I suggest serving the chicken and sauce over rice - that's so you don't miss one drop of the delicious orange-soy blend. You can choose white or brown, regular or instant, or one of those microwavable pouches. You can also serve the chicken over rice noodles or any other Asian noodle you like!

Orange Soy Chicken

2 teaspoons olive oil or peanut oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
3/4 cup orange marmalade of choice
3 tablespoons soy sauce
1 teaspoon rice vinegar, regular or seasoned
1/2 teaspoon sesame oil
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup water, divided
1 tablespoon cornstarch
1 cup white or brown rice, cooked according to package directions

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring occasionally.
Meanwhile, in a small bowl, whisk together the orange marmalade, soy sauce, vinegar, sesame oil, onion powder, garlic powder, and 1/4 cup of the water. Add the mixture to a skillet and bring to a simmer. Reduce the heat to low and simmer for 5 minutes, until the chicken is cooked through.
Dissolve the cornstarch in the remaining 1/4 cup water and add to the pan. Bring to a simmer and cook for 1 to 2 minutes, until the sauce thickens.
Serve the chicken and sauce over the rice.

Serves 4