- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons butter
- 1 cup teriyaki sauce
- 1/2 cup water
- 1/2 cup orange marmalade
- 1/2 to 1 teaspoon minced garlic
- In a large skillet, brown chicken on both sides in butter.
- Combine the teriyaki sauce, water, marmalade and garlic; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 170°. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Asian Chicken
"I love the flavor of the orange marmalade! A very easy dish to prepare when you have little time."
"I didn't have teriyaki sauce and I didn't want to go back to the store so I subbed low sodium soy sauce. I'm sure it would be better with the teriyaki , but it was okay. Will use apricot marmalade next time as husband doesn't like the orange. I knew that, but just forgot."
"I have been making this recipe for several years but this week I added crushed red pepper and thickened the sauce with corn starch...delicious!"
"This was super easy and really delicious! My whole family was raving about it! I was short just a bit on the teriyaki sauce so I added some hoisen sauce (probably between 1/8-1/4 of a cup) and it was great!!!"
"Excellent flavor! I added a little extra sauce to the chicken, but it was very thin so next time I might thicken it up with some cornstarch."
"I just made this last night...it was a huge hit!! My kids couldn't get enough!! I can't wait to make this for my husband, who is coming home soon from overseas!! This was so simple and so delicious!!! Two thumbs up!! And 5 stars!!!!!!"
"This recipe was very simple and had a lot of flavor. I did not have any orange marmalade so I substituted apricot preserves which worked quite well. I would definitely make this again!"