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Crispy chicken chunks tossed in an irresistible, sticky orange glaze always gets everyone in my house flocking to the table. This version brings a perfect sweet-tart punch, and you won’t need anything fancy from the store. I like to pile it onto hot rice or just pick bites straight from the pan—either way, I crave it every few weeks.
Game night, first time making this for my buddies—they scraped up every bite and asked, “how’d you make this?” before I could serve anything sweet.
Tasty Ingredients
- Olive oil: Fresh oil goes a long way here—don’t skip this for getting that golden crust and full-bodied flavor
- Boneless, skinless chicken breast: Plan on roughly two pounds or three big pieces. Chop into small squares and make sure they're dry for perfect browning
- Barbecue sauce: I like Sweet Baby Rays for its tangy, smoky taste. Pick whichever kind you love—just make sure it’s extra zingy for the best punch
- Orange marmalade: This is the flavor star. Choose a type with big chunks of orange peel for maximum brightness and sharp sweetness
- Good chicken goes a long way—if you find pasture-raised or organic, grab it. Also check that your marmalade and barbecue sauce use real fruit or real smoke for deeper flavor, not just added sugars.
Simple How-To
- Wrap It Up and Serve
- Once the thick, glossy sauce coats all the chicken, take the pan off the burner. Scoop onto your rice or dig in while warm. The smell pulls everyone in!
- Let the Sauce Work
- Send the browned chicken and juices back into your skillet. Pour in your sweet-tangy marmalade plus barbecue mix and swirl everything gently until well covered. Lower the heat. Simmer fifteen minutes so the sauce bubbles and thickens, stirring regularly. Keep an eye out so nothing burns—once it’s sticky and shiny, you’re close.
- Brown the Rest
- Add the last bit of oil, then drop in the rest of your chicken chunks. Let them brown, don’t fuss too much—undisturbed is good for color. Stir when needed, cook through, then join them on the plate with the first batch.
- First Sear
- Pour two tablespoons olive oil into a large skillet and set it over medium-high. Once the oil shimmies, lay in half the chicken pieces. Spread out so they don’t touch. Brown all sides about seven to nine minutes, stirring some, until they're cooked and golden. Scoop out to a plate, saving any chicken juice.
- Stir Up the Sauce
- Mix orange marmalade with barbecue sauce in a tiny bowl until it looks smooth and blended. Let it hang out for a bit so the flavors wake up.
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Every time the kitchen fills with the syrupy orange smell as the sauce thickens, I can picture my kid sneaking tastes of the glaze. Orange marmalade is my not-so-secret way to get brightness and sweetness just right. Makes it taste as good as takeout but homey.
Leftover Hacks
Pop any extras in a sealed container in your fridge—they’ll stay good up to three days. If that sauce gets super thick, just splash in a bit of water and reheat on the stove. Want to freeze? Go ahead, just use within a month. You’ll still get the nicest results fresh, though.
If You Need Swaps
Chicken thighs are great if you want a juicier bite or prefer dark meat. You can also use apricot jam for a different fruity twist. Want more heat? Mix in some chili flakes or a little hot sauce while it cooks.
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Best Ways to Eat
I really like it spooned over fluffy jasmine rice, but honestly, it’s awesome with a pile of stir-fried broccoli or snap peas. You could put it over noodles, too, or tuck it into lettuce wraps for something lighter.
Flavors from Around the World
This dish is famous as a Chinese American favorite—kids and grownups can’t get enough of those sweet, tangy bites. My way is all about quick and easy but still loaded with those nostalgic takeout flavors, minus the wait for delivery.
Recipe FAQs
- → Which chicken cut should I pick?
Boneless chicken breast, chopped into small, even pieces, cooks through quickly and absorbs the sauce perfectly.
- → Can I switch out the barbecue sauce?
You can! Use any tangy or smoky style—Sweet Baby Ray’s is great for adding smoky depth to the glaze.
- → How do I keep the chicken crispy?
Don't crowd the skillet. Fry small batches quickly, so every piece gets browned and crispy before blending into the sauce.
- → What are some good sides for this dish?
Pair it with plain rice, fried rice, or stir-fried veggies to soak up that delicious orange glaze.
- → How can I thicken the sauce?
Cook it down on medium heat, stirring constantly, until it reduces and clings to the chicken without burning.
- → Can I prep this ahead?
Sure! Store the cooked dish in the fridge and reheat gently to keep the sauce from separating.