Almond Orange Chicken Recipe

Ingredients for Almond Orange Chicken

• Lemon Juice
• Dijon Mustard
• 1 clove minced garlic
• Olive Oil
• White Pepper
• Boneless Skinless Chicken Breast Halves
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• Orange Marmalade
• Light Margarine
• Salt
• Fresh Ground Black Pepper
• Dry Crushed Red Pepper
• Fresh Parsley
• Sliced Almonds

How to Make Almond Orange Chicken

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons orange juice, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic.
2. Pour 1/4 cup of the marinade into a small bowl and set aside.
3. Add 1.5 lbs boneless, skinless chicken thighs to the remaining marinade in the bowl. Cover and refrigerate for at least 1 hour (longer is better!).
4. Remove chicken from marinade and discard the marinade.
5. Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat.
6. Cook the chicken for 8 minutes per side, or until cooked through.
7. Remove the chicken from the skillet, leaving the drippings behind.
8. Add the reserved 1/4 cup marinade mixture and 1/2 cup chicken broth to the skillet. Scrape up any browned bits from the bottom.
9. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
10. Add the cornstarch slurry to the skillet and bring to a boil, stirring constantly.
11. Reduce heat and simmer for 1 minute, or until the sauce has thickened.
12. Stir in 1/4 cup orange marmalade, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1/4 teaspoon red pepper flakes.
13. Return the chicken to the skillet and toss to coat in the sauce.
14. Spoon the sauce generously over the chicken.
15. Garnish with 1/4 cup chopped fresh parsley and 1/4 cup slivered almonds. Serve immediately with rice.