Ingredients
1 1/4 pounds chicken thigh, or tenderloins
1 1/2 tablespoons soy sauce
1 tablespoon chili garlic paste
2 tablespoons orange juice
1 tablespoon olive oil
3/4 cup orange marmalade
1/4 teaspoon ginger paste
1 teaspoon cornstarch
salt and pepper, to taste
1 1/2 tablespoons soy sauce
1 tablespoon chili garlic paste
2 tablespoons orange juice
1 tablespoon olive oil
3/4 cup orange marmalade
1/4 teaspoon ginger paste
1 teaspoon cornstarch
salt and pepper, to taste
Directions
- In a small bowl, whisk together the soy sauce, chili garlic sauce, rice vinegar, olive oil, marmalade, ginger paste, and cornstarch.
- Arrange the chicken pieces in an oven safe baking dish. I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this recipe. Salt and pepper the tops of the chicken according to your personal preference.
- Pour the marmalade mixture on top of the chicken. Bake the chicken covered at 400°F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 - 30 minutes uncovered, or until the chicken is browned on top and cooked through.
Source: Food Fanatic
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