Orange Picante Chicken
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir the salsa and marmalade in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Recipe Made With
PACE® Chunky Mild Salsa
Take-out taste to table
Will make this anytime I'm craving orange chicken take-out in the future. I doubled the recipe and there was too much chicken to fit in one pan. (duh...that's what I get for trying to cook after a long day at work). Would have been so simple and quick if i stuck with the script. Despite my attempted self sabotage the dish came out GREAT for dinner. I'm eating the leftovers for lunch as I type and the flavor is so packed that it masks the taste of microwaved left over chicken that I despise. Will be making this over and over again.
Madeline L. | February 25, 2020
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