This recipe for One Pan Orange Marmalade Chicken really gives you an authentic orange flavor can be made in 30 minutes or less!

Definitely a house favorite! We’ve made it twice now ourselves. Delicious and easy to make, you don’t have to worry about deep frying or dirtying up multiple pans. This yummy chicken will be fried and sauced in the same pan.

Tips for this recipe:

• Don’t forget to make the rice! We always forget to start our rice early enough in the dinner making process. Schedule about 20 minutes before you want to serve the meal to begin cooking the rice. We regularly use our Instant Pot to make the process even easier. Wash your rice before you cook it, not after (Hiya!). Just set it and forget it! At least until you have to release the pot’s pressure of course.
• Have some extra time? Lucky! Seriously though, it’s always a plus to prepare your sauces (or ingredients in general!) ahead of time. Combine your orange sauce ingredients and pop them in the fridge. This way the flavors can combine and you can watch Netflix while your chicken is cooking. *Hint, it’s step 4 of the recipe!

Recipe:

One Pan Orange Marmalade Chicken

For the original recipe click here.

Ingredients:

2 boneless skinless chicken breasts cubbed

5 tablespoons cornstarch (3 for breading, 2 for sauce)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons vegetable oil

1/2 cup orange marmalade

1/2 cup unsweetened orange juice

1/3 cup soy sauce

1 tablespoon white vinegar

1 teaspoon minced garlic

1 teaspoon minced ginger

a dash of red pepper flakes

1/3 cup chicken broth

Rice! (or veggies, whatever you feel like)

Instructions:

1. Mix 3 tablespoons of the cornstarch with salt and pepper in a bowl.
2. Combine with cubbed chicken. Stir to coat.
3. Heat pan over high heat and add oil. Make sure there is enough oil to coat the bottom of the pan.
4. Add chicken to pan once oil is hot and cook over high heat. Turn the chicken once to brown each side. About two minutes per side.
   • Now would be a great time not to forget about making rice 😉 (or veggies…)
5. While chicken is cooking (or beforehand!) whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth, and 2 remaining tablespoons corn starch.
6. Once chicken is browned, reduce to medium heat and add sauce.
7. Cook and stir until sauce has thickened. Chicken should be at 165 degrees (about 10 minutes).
8. Serve over rice or with veggies!

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