ORANGE MARMALADE: Orange Chicken

FEATURED ITEM:

ORANGE MARMALADE

WHY STORE THIS ITEM:

• Stilltasty.com says a jar is good opened for 1 year, and unopened for 2 years! With one jar in the fridge and one in the pantry that is a 3 year supply!
• Marmalade will prevent scurvy! Ahoy Matey! It’s full of vitamin C, 1 mg per tablespoon
• Also full of Calcium, Vitamin A, and virtually fat free!

DINNER RECIPE:

Orange Chicken

 

I love orange chicken from Oriental restaurants and it was a fun challenge to try and recreate it at home. Though this isn’t quite the same as a restaurant, it is still pretty tasty and uses up a lot of my food storage items.

Makes: 4 to 6 servings

Cook Time: 45 minutes

Ingredients:

Rice

2 chicken breast

¼ cup plus 1 tablespoon flour

¼ cup butter

1 teaspoon salt

1 teaspoon balsamic vinegar

2 tablespoons ketchup

1 cup marmalade

4 tablespoons brown sugar

1 teaspoon sesame oil

Directions:

Cook rice according to package directions and then set aside.

Using a meat mallet, flatten chicken so that it is an even thickness. Cut each flattened chicken breast into four or five smaller pieces. Salt and pepper both sides of the chicken and then coat in flour.

Heat a skillet to medium high then add the butter. When the butter begins to bubble add the chicken. Cook the chicken for 1 to 2 minutes on each side or until cooked through.

In a bowl mix together the salt, vinegar, ketchup, marmalade, brown sugar, 1 tablespoon flour, sesame oil.

When the chicken is finished cooking remove it from the pan but leave the drippings.

Add the marmalade mixture to the pan with the drippings and bring to a boil. When the mixture boils, reduce the heat and simmer for 5 to10 minutes or until thickened.

Serve the chicken over the rice and top with the orange marmalade sauce. 

Tell us what you made!

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