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Bev's Orange Chicken

Reviewed: Sep. 19, 2011
I made this tonight because I had a package of boneless chicken thighs and I didn't want to do the usual with them. To the original recipe, I added ginger, some jarred orange peel, and about a tablespoon of orange marmalade all-fruit. I cooked them upside down for 20 minutes, flipped them and cooked them for about another 15 minutes. When they were done, I thickened the sauce with a little cornstarch, added another tablespoon of the orange marmalade, and poured it over the chicken and brown rice. I served broccoli florets (Asian theme) with it. I will definitely make it again, but I will add fresh orange zest to the sauce before I serve it to up the orange flavor.
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