Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts, cut ¾-inch
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 1 tbsp neutral oil
- 0.75 cup orange marmalade
- 0.5 cup BBQ sauce (original style)
- 2 tsp soy sauce (optional)
- orange zest (optional garnish)
- sesame seeds (optional garnish)
- sliced green onion (optional garnish)
Equipment
- 12-inch skillet
- Instant-read thermometer
Method
- Stir marmalade and BBQ sauce (and soy if using) together in a bowl.
- Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; sear 4–6 minutes, stirring, until browned and cooked through to 165°F.
- Reduce heat to medium. Add sauce; simmer 2–3 minutes, stirring, until thick and glossy.
- Serve over rice. Garnish with zest, sesame seeds, or green onion as desired.
Nutrition
Calories: 560kcalCarbohydrates: 48gProtein: 36gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 145mgSodium: 820mgPotassium: 420mgFiber: 1gSugar: 35gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 1.6mg
Notes
Oil/salt/pepper are pantry staples and not part of the “3 ingredients.”
Gluten-free: Use GF BBQ sauce and tamari (if using).
Crispier edges: Dust chicken with 1 tbsp cornstarch before searing.
Equipment: 12-inch skillet; instant-read thermometer.
Gluten-free: Use GF BBQ sauce and tamari (if using).
Crispier edges: Dust chicken with 1 tbsp cornstarch before searing.
Equipment: 12-inch skillet; instant-read thermometer.
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