Are you craving a delicious and easy weeknight dinner that’s bursting with flavor? Look no further! This Orange Chicken with Homemade Marmalade recipe is a game-changer. Forget takeout – this homemade version is healthier, tastier, and surprisingly simple to make. It’s the perfect blend of sweet, savory, and tangy, making it a crowd-pleaser for both family dinners and casual get-togethers. Prepare for a burst of sunshine on your plate!
Ingredients:
For the Marmalade:
- 2 large oranges, thinly sliced (about 2 cups)
- 1 cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, lightly beaten
- ½ cup vegetable oil
- ¼ cup orange marmalade (homemade or store-bought)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
Instructions:
Making the Marmalade:
- Combine ingredients: In a medium saucepan, combine orange slices, sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally.
- Simmer: Reduce heat to low, and simmer for 20-25 minutes, or until the oranges are tender and the mixture has thickened slightly. Stir frequently to prevent sticking.
- Blend (optional): For a smoother marmalade, use an immersion blender to partially or fully puree the mixture.
- Cool: Remove from heat and let cool completely.
Cooking the Chicken:
- Prepare the chicken: In a shallow dish, combine flour, salt, and pepper. In a separate dish, lightly beat the eggs.
- Coat the chicken: Dredge each chicken piece in the flour mixture, then dip in the beaten eggs, ensuring it's fully coated.
- Fry the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken pieces in batches, avoiding overcrowding the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and set aside.
- Make the sauce: In the same skillet, add the cooled marmalade, soy sauce, honey, and rice vinegar. Stir to combine and bring to a simmer.
- Combine chicken and sauce: Add the cooked chicken to the skillet and toss gently to coat in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
Serving Suggestions:
Serve this delicious orange chicken over rice, quinoa, or noodles. Garnish with chopped green onions or sesame seeds for an extra touch. It’s equally delicious as a main course or part of a larger buffet-style meal.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the marmalade or sauce for a touch of heat.
- Ginger zing: Incorporate a tablespoon of grated ginger into the sauce for an extra layer of flavor.
- Garlic goodness: Add a clove or two of minced garlic to the sauce for a savory boost.
- Citrus twist: Experiment with other citrus fruits like mandarins or clementines in the marmalade.
- Make it ahead: The marmalade can be made ahead of time and stored in the refrigerator for up to a week.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 30-35g Fat: 15-20g Carbohydrates: 25-30g
This Orange Chicken with Homemade Marmalade recipe offers a healthy and flavorful alternative to takeout. It's a quick dinner idea perfect for busy weeknights, a delicious dish that's easy to customize, and a fantastic way to impress your friends and family with your homemade cooking skills. Enjoy!