A dish combines tender chicken with a deliciously bold blend of sweet and spicy flavors that will satisfy your taste buds. It’s quick to make and perfect for a weeknight dinner that packs a punch.
Prep Time15 min
Cook Time55 min
Total Time1 hr 10 min
Difficulty
Hard
Tips For Better Flavor
Marinate the chicken for at least 30 minutes to let the flavors seep in.
Use medium heat when cooking to avoid burning the sauce.
Stir the sauce frequently while simmering to prevent it from sticking to the pan.
Ingredients
0/8
Why This Recipe Stands Out
This dish perfectly balances sweet and spicy flavors, making it exciting for your taste buds without being overpowering. It’s quick to prepare and uses simple ingredients that pack a punch. The sauce adds a delicious glaze that keeps the chicken juicy and full of flavor.
Directions
Lightly heat some olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and garlic, and cook them gently until the onion becomes soft and fragrant, about 5 to 7 minutes. Turn up the heat to medium-high, then add the chicken to the pan. Cook it, stirring often, until the chicken is cooked through and no longer pink inside, which should take around 5 to 10 minutes. Next, pour in the water, soy sauce, and Sriracha, giving everything a good stir. Lower the heat back to medium, cover the skillet, and let it cook for about 30 minutes so the flavors meld together. After that, stir in the marmalade and bring the mixture to a gentle simmer. Keep cooking until the chicken is really tender and starts to fall apart, which usually takes another 15 minutes or so. Enjoy!
190
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Best Pairings For This Dish
Serve this with steamed rice or quinoa to soak up the flavorful sauce. A side of roasted vegetables or a fresh green salad will add a nice contrast and balance to the meal. Garnish with sliced green onions or sesame seeds for added texture.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken moist. If the sauce thickens too much after cooling, add a splash of water when reheating to loosen it up.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and may make the dish even more tender and flavorful.
How spicy is this recipe?
It has a mild to medium heat level, but you can adjust the Sriracha amount to make it spicier or milder.
Can I prepare this dish in advance?
Yes, it tastes great reheated and can be stored in the fridge for up to 3 days.
What can I serve with this dish?
It pairs well with rice, noodles, or steamed vegetables.
Is there a substitute for orange marmalade?
You can use apricot jam or peach preserves as a similar sweet and fruity alternative.
Can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari to make the dish gluten-free.
How do I know when the chicken is fully cooked?
The chicken should no longer be pink inside and reach an internal temperature of 165°F (74°C).
Can I skip the water in the recipe?
The water helps create the sauce and keeps the chicken moist, so it’s best not to skip it.
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