I had 2 large frozen chicken breasts that I wanted to use up in a very easy way, so I figured I'd give this recipe a try. I knew I was pushing my luck because my family typically doesn't eat a ton of meat that's served over rice (if I throw it in a roll, that's usually a better outcome for us), and asking my husband to eat something with "marmalade" would have been a flat out no. So I had to sneak this one past them and hope for the best. I figured the addition of the BBQ sauce was a good starting point for sneaking this one by them.
The original recipe says to cook the chicken first by itself, and then drain the natural liquid released from the chicken before adding in the sauce ingredients, but I was not about extra steps. So I cooked it all together and and it turned out just fine.
My family wasn't big fans of this recipe. It was too "citrusy" for their liking. I liked it, but I didn't love it. I would certainly eat this again, but it's not something that will be on my menu again any time soon.
3-4 boneless, skinless chicken breasts
3/4 cup BBQ sauce
3/4 cup orange marmalade
2 tbsp soy sauce
Rice (white, brown, jasmine, etc) for serving
Optional toppings: sesame seeds, sliced green onion, crispy Chinese noodles, etc.
Cut 3-4 chicken breasts into small chunks. Place them in a crockpot.
In a medium bowl, combine the BBQ sauce, soy sauce, and orange marmalade. Mix to combine, and pour over the chicken. Stir to coat the chicken. Cover and cook on low for 4-6 hours.
Serve with rice and additional toppings (if desired).
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