Orange Chicken

Ingredients

• Chicken & Marinade

  • 2 lbs chicken thighs and wings or skinless thighs, chopped

  • 2–3 Tbsp soy sauce

  • 1 shallot, finely chopped

  • 1 Tbsp grated fresh ginger

  • 2 cloves garlic, chopped

  • ½ tsp sesame oil

  • 1 tsp rice wine vinegar

  • Pinch of salt (light hand)

  Sauce

  • 1–2 Tbsp neutral oil

  • 1 shallot, finely chopped

  • 1 Anaheim chile, diced

  • 1 clove garlic, chopped

  • ⅔ jar orange marmalade

  To Finish

  • Chopped fresh cilantro

Directions

1. Marinate the Chicken

In a large bowl, combine soy sauce, chopped shallot, ginger, garlic, sesame oil, rice wine vinegar, and a pinch of salt.

Add chicken and toss well to coat.

Cover and marinate at least 30 minutes.

2. Preheat Oven

Preheat oven to 400°F.

3. Make the Sauce

In a saucepan over medium heat, add oil.

Sauté shallots and diced Anaheim chile for 2–3 minutes until softened.

Add garlic and cook 30 seconds, just until fragrant.

Stir in ⅔ jar orange marmalade and heat until smooth and glossy.

4A. Oven Method (Thighs & Wings, Skin-On)

Toss marinated chicken in the sauce.

Arrange chicken skin-side up in a baking dish or sheet pan.

Spoon extra sauce over the top.

Bake 30–40 minutes, until cooked through and caramelized.

4B. Stovetop Method (Skinless Thighs, Chopped)

Heat a pan over medium-high with a little oil.

Brown chicken pieces well.

Pour in reserved marinade, bring to a boil, then reduce to a simmer.

Once chicken is cooked through, add the orange marmalade sauce and toss to coat.

Simmer 2–3 minutes until glossy and sticky.

Finish

Sprinkle generously with chopped fresh cilantro and serve.