Sticky Chicken with Peppers

Why did I call this "sticky"? Because the sauce is made with sweet fruit preserves... But the dish is far from sugary - the preserves perfectly balance salty soy sauce, nutty sesame oil, onions, garlic, bell peppers, and cilantro. It's a total flavor explosion that makes it to the table in about 20 minutes.

And the ingredient list is incredibly versatile too. You can use virtually any fruit preserves you have (except maybe grape jelly). You can also use orange juice with an equally awesome result (just simmer the sauce for a few extra minutes, until it thickens to a gravy-like consistency).

I served my sticky chicken over rice so we could enjoy every drop of the sauce. I suggest you do the same! You can also serve the chicken and sauce over your favorite Asian noodles.

Sticky Chicken with Bell Peppers

1 tablespoon peanut oil
1/2 cup chopped onion
2 bell peppers (any color: red, orange, yellow, green), or a handful of sweet mini peppers, seeded and thinly sliced
1 pound boneless skinless chicken (breast or thighs), cut into bite-size pieces
2 cloves garlic, minced
Salt and ground black pepper
1 cup fruit preserves, such as apricot preserves or orange marmalade, or orange juice
1/2 cup chicken broth
2 tablespoons soy sauce or liquid aminos
1 teaspoon sesame oil
1 teaspoon dried cilantro
Cook rice or noodles for serving
Chopped fresh cilantro for serving, optional
Chopped green onions for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the preserves, chicken broth, soy sauce, sesame oil, and dried cilantro and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until the sauce thickens.
Spoon the chicken and sauce over rice or noodles and top with cilantro and green onions, if using.
Serves 4