4-6 large pieces of boneless and skinless chicken breast
1/2 cup orange marmalade
2-3 Tbs balsamic vinegar
1 Tbs soy sauce (or to taste)
salt and black pepper to taste
1/2 tsp dried thyme
red chili flakes to taste
1 bunch of scallions sliced (save some for garnish)
Mix balsamic vinegar, orange marmalade and soy sauce together and set aside. Salt pepper and sprinkle each chicken breast with thyme.
Add 2-3 Tbs of canola oil in large skillet and get heat on high. Add seasoned chicken into skillet and brown both sides well. If you have a lot of oil in pan, drain most of the oil out now. Then add orange-balsamic sauce, red chili flakes and white parts of scallions. Cook in glaze for 10-15 minutes on high until the glaze thickens. Flip chicken a few times to make sure glaze gets well absorbed on both sides. Top with sliced green parts of scallions and serve. Enjoy with rice, steamed vegetables or over a salad. Enjoy.
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