Orange Marmalade Chicken Strips

This recipe is one where you will feel quite inclined to lick your plate when you're done and it's practically impossible not to so damn right you should. Lick your plate like no one is watching....or lick your plate like you're in the Sedler household because that's just following the status quo and it's how it should be.

If you want to just stop reading here and skip to the ingredients and directions now's your chance.

This recipe is great because the ingredients are ones that I have on hand 99% of the time, it takes twenty minutes to make and it's sooooooo good. Chicken strips lightly dredged in flour and pan fried, then simmered quickly in a thickened sauce with caramelized shallots (love!) orange marmalade, red wine vinegar, dijon mustard and a pinch of red pepper. It's a super simple recipe that's perfect for a weeknight but you're still developing these fantastic flavors that are sure to make ya smile!

It's tangy and sweet and easily paired with rice, quinoa or potato and steamed vegetables (and maybe some goat cheese?!?!) for a satisfying and well balanced dinner. I served mine over some quick fried rice loaded with broccoli, which is of course another good option!

This recipe is slightly different than an Asian orange chicken because there is no soy sauce, sugar/brown sugar or actual orange juice, but the end results have similar finger-lickin-good flavors. This version is lighter, a bit healthier and probably easier to pair with your everyday side dishes you whip up during the week (plus this one has caramelized shallots for the win).

Basically you can't go wrong with this dish! It's officially one of my new week night favorites.





Dijon Marmalade Chicken Strips

Ingredients:
1 lb chicken cut into strips or bite size pieces
1/4 tsp salt
1/4 tsp pepper
1/3 cup flour
1/4 tsp smoked paprika
2 shallots, minced
1 cup chicken broth
2 tbsp red wine vinegar
3 tbsp orange marmalade
1 tbsp dijon mustard
2 tsp cornstarch
pinch red pepper flakes
salt & pepper to taste

Directions:

• Heat 2 tbsp of oil in a skillet over medium-high heat. 
• Mix together salt, pepper, flour and paprika. Dredge chicken in the mixture and shake off excess. Cook in heated pan, about 3-4 minutes on each side to crisp and just cook through. 
• Remove chicken from pan and keep warm. 
• Add another tsp of oil to the skillet and reduce heat to low/medium-low. Add in the shallots and cook for a few minutes, until lightly browned. 
• Wisk the broth together with cornstarch and wisk in red wine vinegar, marmalade, mustard, red pepper flakes. Pour into pan with shallots and increase heat to bring to a simmer, scraping up any brown bits in the pan. Cook for a minute until the sauce is thickened. 
• Add chicken back into the pan to coat and season with salt and pepper.