Total Time
25mins
Prep 10 mins
Cook 15 mins

I have no idea where this recipe originated, I've been making it for years. My DH thinks it's one of those 'tough' recipe things...As you can see, EASY but tasty!

Ingredients Nutrition

Directions

  1. Saute chicken in butter 8 to 10 minutes.
  2. Remove; set aside.
  3. Mix cornstarch and juice.
  4. Stir in 57 sauce and marmalade.
  5. Pour into skillet.
  6. Cook on low heat until thickened.
  7. Put chicken in sauce.
  8. Heat; serve on top of rice sprinkled with almonds and orange zest.
Most Helpful

5 5

Great tasting recipe. Easy to follow and easy to make. I do not like spicy food, so hesitated adding the crushed red pepper flakes. I cut it to 1/4 tsp and was glad I did. It added a subtle but definately present heat to the flavor. I also chose a Seville Orange Marmalade, which was not too sugary and also had a bite. The almonds added a fresh crunch. Everybody in my family like the flavor. There was nothing left over

3 5

This was good but it didn't have as much flavor as I'd hoped. I couldn't find orange maramalade or steak sauce without high fructose corn syrup and I normally avoid it at all costs, so I think I was expecting a lot from the recipe since I was bending my strict rules to make it :)

4 5

Yummy-tasted like orange barb chicken. I scaled the recipe down for one & prepared as written, except I used butter spray & poured the sauce over the chicken & simmered 15 min, basting with the sauce. I also just used my generic brand steak sauce & low sugar marmalade. So quick, too!