Recipe by princesspottymouth
"Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?"
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skinless, boneless chicken breast halves, cut into cubes
Sriracha hot sauce, or more to taste
1 (12 ounce) jar
Recipe Group Selection: 22, February 2014 ~ LOVED IT! This dish was very well received by my family and my SIL. I did use 1/2 cup of orange juice in place of half of the water. I liked the results and would do so again, next time. I liked that the chicken wasn't breaded or fried. Because I served this over sticky rice, I wanted extra sauce, so I made another half batch of the sauce. This is very good as is, but the next time I will add steamed veggies toward the end of the simmering time to add a little bulk. We love fresh veggies in Asian food and they would be delicious with this sauce. I would add matchstick carrots and broccoli and green pepper. If you are looking for a spicier dish because of the Sriracha, 2 tsp. will not be enough to notice. I added 2 1/2 TBS and it was slightly detected. My DH and SIL added extra Sriracha to their dish once it was plated. Thanks for sharing your recipe ppm, it will be made again in our house.
Although a few days late, I made this for Recipe Group. It was really a fun meal to make and was easy too. I prepared it for 3 adults and a five-year-old. I added 3 Tbs Sriracha hot sauce as others suggested and it was not too spicy for us. The chicken was quite moist and tender. My granddaughter said it was "too orangey" and she really likes oranges! "Sweet" is in the title of this recipe and we adults did think it was too sweet for our taste. I will probably make this again but will reduce the orange marmalade to half of the amount called for. I love trying new recipes. Thanks for submitting.
We enjoyed this a great deal. I have no idea how Chinese restaurants make spicy orange chicken, but this could give them some serious competition. I used BLSL thighs, cut to bite size pieces but that was my only change. The next time I think I will toss the chicken bites in cornstarch before I cook them so they get slightly crisp. I know the submitter was thinking more along the lines of a shredded texture, but we thought this worked very well. Thanks for sharing!
Put all the ingredients in crock pot with frozen chicken breasts. I cooked it on low for 7 hours. It was great - the kids loved it. Served with rice for dinner and rolled in tortillas for lunch the next day.
This was very good--served over rice. I'd recommend that first-time users of Sriracha sauce start with the two teaspoons and go from there. You can always add more, but it's hard to tone it down! The only changes I made was to use half orange juice and half water as per Molly's suggestion and to thicken the sauce a little with cornstarch. I would think that apricot jam would also be good in place of the marmalade. This makes good leftovers. I will make this again! Thanks, princesspottymouth!
A good recipe that can be better, we enjoyed it nonetheless. I followed the recipe except for subbing 1/2 cup orange juice for half the water, increasing the sriracha to 2 Tbsp and adding a corn starch slurry at the end to thicken. So what changes will make this better? Sub all orange juice for the water and reduce the soy sauce to 1/4 cup. While I didn't find the recipe as-written overtly over salty I did find that the salt wasn't quit subtle enough for my taste. I think the substitution of orange juice for the water (thanks Molly for the idea) only intensifies the orange flavor. I will be making this again with sticky rice and steamed veggies it makes a good addition to our dinner rotation. Thanks for sharing the recipe.
Made this for Recipe Group...Delicious! I used 3 TBSP. of Sriracha sauce and that was perfect for us. Also, I thickened it in the end w/ a little cornstarch slurry, so it would stick better to the chicken and the Jasmine rice that I served it over. I did not find this salty at all...it was perfect, and a definite keeper~YUM! Thanks for sharing. :)
My 5 year old boy and husband loved it! I served it over rice. If I made it again I would add an extra teaspoon of siracha- couldn't really taste the heat enough. But it was a great weeknight recipe that pleased everyone!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Sriracha Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 73
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