Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, diced
- 2 pounds skinless, boneless chicken breast halves, cut into cubes
- 1 cup water
- ½ cup soy sauce
- 2 teaspoons Sriracha hot sauce, or more to taste
- 1 (12 ounce) jar orange marmalade
What Makes This Recipe Unique
This dish perfectly balances sweet and spicy flavors, making every bite exciting. It’s quick to prepare and uses simple ingredients that you might already have in your kitchen. Plus, the sticky honey glaze creates a deliciously satisfying texture.
Practical Cooking Tips
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use fresh garlic and ginger for a more vibrant taste.
- Cook the chicken over medium heat to avoid burning the honey glaze.
- Use fresh garlic and ginger for a more vibrant taste.
- Cook the chicken over medium heat to avoid burning the honey glaze.
Directions
Lightly heat some olive oil in a large skillet over medium heat. Toss in the onion and garlic, cooking them gently until the onion becomes soft and fragrant, about 5 to 7 minutes. Turn up the heat to medium-high, add the chicken to the pan, and cook it, stirring now and then, until it’s no longer pink inside and the juices run clear—this 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. Once that’s done, stir in the marmalade, bring the mixture to a simmer, and keep cooking until the chicken is super tender and starts to fall apart, which usually takes another 15 minutes or so.
Serving Guide
Serve this chicken with steamed rice or quinoa to soak up the sauce. A side of roasted vegetables or a crisp green salad will add freshness and balance to the meal. Garnish with chopped green onions or sesame seeds for extra color and crunch.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the sauce from drying out. Avoid freezing, as the texture of the sauce and chicken may change.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may even be more tender after cooking.
How spicy will this dish be with 2 teaspoons of Sriracha?
It will have a mild to moderate heat level, but you can adjust the Sriracha to suit your taste.
Can I make this recipe in a slow cooker?
Yes, cook the onions and garlic first, then add all ingredients except marmalade to the slow cooker. Cook on low for 4-6 hours, stir in marmalade, and cook another 15 minutes.
What can I serve this with?
It pairs great with rice, noodles, or steamed vegetables.
Is it necessary to cover the skillet while cooking?
Covering helps keep the chicken moist and tender during the simmering process.
Can I substitute orange marmalade with another type of jam?
Yes, apricot or peach jam can be good alternatives for a similar sweet flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I prepare this recipe ahead of time?
You can cook it ahead and reheat gently on the stove before serving.
