Whenever you get those gift baskets at the office or home, all the good stuff is immediately eaten. (cookies, crackers, nuts and candy) But the little hotel size jars of jelly and marmalade always seem to get left behind. Maybe because making toast at the office just isn’t an option! I like to use them to make a sauce or glaze.
I grabbed a few things from the cupboards to mix in and you can basically take any direction…I went a little Asian with my last one. Soy Sauce, vinegar, chili flakes, Chinese 5-spice and ground ginger powder (not shown) and some crushed dried rosemary… just because. Unfortunately a sesame allergy prevents me from using any type of sesame oil but that would be just perfect to add to this sauce for a distinct Asian flare.
6 oz orange marmalade
1/4 cup warm water
1 1/2 tbsp champagne vinegar
2 tbsp low-sodium, gluten-free soy sauce
2 tsp ground ginger powder
2 tsp chinese 5-spice powder (divided)
1 tbsp dried rosemary
1 tsp chili flakes
2 large chicken breasts cut into 1″ pieces
1/4-1/2 cup diced onion
2 tbsp oil of choice for saute
1 1/2 cups +/- diced onion
Whisk the top 8 ingredients using just 1 tsp of the Chinese 5-spice powder. Coat the chicken pieces in the remaining teaspoon of Chinese 5-spice and salt/pepper to taste. Sauté the chicken and onion in the oil on med-high heat till each side has a bit of brown. Add the sauce and cover for a few minutes to let the chicken cook thru. Remove cover and add peas and let sauce reduce for a few minutes more. Serve over rice.