a sweet (marmalade) and sprightly (Sriracha) sauce cooked with chicken. several flavors. good with rice. The chicken should be cooked for this dish until it resembles shredded meat. That way, it actually absorbs the flavors better. Chicken could possibly be replaced with beef or pork. I have not yet tried that. I’m really curious to see how this recipe turns out when someone with some slow cooking experience uses it. Would it be a bad idea to cook the marmalade in a slow cooker or could you put everything in and come back to dinner in 6 hours?
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, diced
- 2 pounds skinless, boneless chicken breast halves, cut into cubes
- 1 cup water
- ½ cup soy sauce
- 2 teaspoons Sriracha hot sauce, or more to taste
- 1 (12 ounce) jar orange marmalade
Instructions
- Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
- Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
- Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.
Nutrition Facts
| Calories | 370 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 2 g |
| Sodium | 1387 mg |
| Sugars | 35 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This was a disaster. I don’t know how anyone had success with this without changing it. I followed the recipe precisely, but even with all the prescribed cooking time, it is a soup! I’m trying to save it with a cornstarch slurry and adding some vegetable to soak up all the liquid.
After trying it the first time, we made a few minor changes. We didn’t add the onions until near the end so they would be crisp tender. We waited to add the marmalade until it was done. Just added after the heat was turned off and let the heat in the pan warm the marmalade.
Made this as lettuce wraps, it was WONDERFUL! the sauce is perfect with the crisp lettuce & enjoyed by everyone. Added bonus – keeping some of the sauce to toss some wings tomorrow! Will definitely be making again.
When we did it, I added 2tblspns of Teriyaki sauce and instead of orange marmalade we used Mandarin oranges Gel. Ha….and we added stir fry veggies.
This was absolutely delicious! the only change i made was i only used 1/3 cup low sodium soy sauce. Served with rice as suggested.
Tweaked this one pretty heavily but came out great. Used 4 very large drumsticks, skin on. Sautee’d about half a medium sized onion and a full tablespoon of chopped garlic (from a jar) for about 5 minutes – At this point it already smelled awesome. Dropped the legs into the skillet and cooked, covered, for about 15 minutes, turning every few minutes. Then I added the water, lo-sodium soy sauce and a tablespoon of sriracha and brought it to a boil. Lower to simmer, keep covered, keep turning chicken every 5 minutes or so, to let the juices soak in evenly. then added the marmalade for the last 15 minutes – keep covered, and keep turning the chicken every 5 minutes. SUPER yummy, and the resulting sauce is awesome on plain white rice. Could probably do this with a couple pounds of boneless/skinless chicken breast, but don’t cook it as long or else the chicken will fall apart and get lost in the sauce.
Because my husband cannot eat hot – I used Sweet Baby Rays Sriracha sauce and added fresh honey – the bite was still there but with a bit more sweetness
This is pretty yummy. I did not find it too sweet OR too salty like some have said. I did to the half cup of OJ with water, and it turned out well. Everything thickened in the end very nicely, and I don’t think it needed anything added to thicken it more. I added 3 tsp of Sriracha and in my opinion, it still wasn’t enough. I am thinking about adding more vegetables next time, as it simmered for so long that it made the onion undetectable from a visual standpoint. I wouldn’t recommend cooking or simmering for less than what the recipe says, because it is pretty tasteful once the chicken starts to shred.
Very good and easy to make. I served it over white rice.
I made a few changes to go with my low carb diet – swapped the marmalade for walden farms apricot spread (0 cals; 0 carbs) and made cauliflower rice on the side. Turned out great, I’ll definitely make this again!!
The recipe was good, I used it but left out the soy sauce and added 1/2 cup of spicy sriracha sauce. My family loved it. No left overs
Overall, I really like this recipe. I agree with some of the other reviewers who suggested subbing some of the water for orange juice, decreasing the soy sauce (I used lite soy) and upping the sriracha sauce by a teaspoon or so. I will definitely be making this again, incorporating those suggestions, for personal taste. I added yellow and red bell pepper at the end, as well as some pineapple chunks and served with fried rice. YUM! Thanks for sharing your recipe, princesspottymouth!
Easy, yummy and unique. It’s like Chinese food at home.
I followed the recommendations of others. Cut the soy to just under 1/3 cup. I used GF soy sauce. Used about 8 ounces of marmalade. And 1 1/2 T of sriracha. Added some steamed vegetables and served over rice. EXCELLENT.
I made close to as written… I tried to make the recipe from memory instead of pulling it up on my phone. After I started I discovered I had Apricot Preserves not Orange marmalade. I also forgot the water but it was ok because my Apricot preserves were a 16oz jar not 12oz and it did not need the extra water. I upped the sriracha based on other reviews and found that 2TB was perfect. Can’t wait to try it again with orange marmalade.
Whole family Loved this! I put a lot of stir fryed veggies with this and it was so great! Thanks!
His recipe was pretty good, the sauce needs to be thickened a bit more so I added some cornstarch. Overall, I was happy with the flavor.
I would suggest using Tamari instead of soy sauce if you are finding it too salty. Also, for those with wheat allergies, Tamari should have no, to very little wheat in it and is less salty than soy
I just made this tonight. It went over quite well. I did modify it a bit though. One of the roomies is a (Type I) diabetic. So I used a sugar free marmalade. I was a bit worried how that would affect the taste; but it came out nicely. Also, I switched the measurements for the sriracha. I used 4 TBSP. We handle heat well in this household.
This was very very good l too substituted orange juice for water,i also added peppers and onions. I used 4 teaspoons of the sriracha sauce. I copped up the partially frozen chicken and put all the ingredients in the slow cooker I thickend it up few minutes before serving.
With some minor tweaks, we loved this dish! I added 2 tbsp. of sriracha instead of 2 tsps. because we love the spice. I also added a little cornstarch slurry to the end to thicken the sauce because it was a little thin. It had the flavor profile of orange chicken at the Chinese restaurant without being battered and deep fried. The chicken was tender, but, a little dry. I will definitely make again, but, cook the chicken a little less time.