After some car trouble on Wednesday, I hauled half of the pantry down to my parents’ house to cook dinner for everyone while my dad took the time to replace what was broken. It was fun to work in a kitchen triple the size of the one in our small apartment, despite the fact that I picked the most ingredient-heavy recipe on the planet to make. Honestly, I think half the battle was hauling all of my bags up front steps. All’s well that ends well, though–I have a working turn signal again and my parents seemed to enjoy the meal.
This recipe makes 4 servings.
Ingredients:
- 4 chicken breasts
- 3 green bell peppers
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp white pepper
- 2 tsp garlic powder
- 1 tsp dried onion or onion powder
- 2 tbsp butter
- ½ cup orange marmalade
- 1 cup orange juice
- 1/3 cup soy sauce
- 1/3 cup peanut butter
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 3 tbsp light brown sugar
- 2 tbsp gochujang or sriracha
- 2 tbsp cornstarch
- 2 tsp mirin
- 2 tsp lime juice (about 1 lime)
- orange zest (to garnish)
- lime zest (to garnish)
Directions:
- Preheat oven to 400F.
- Slice green peppers into strips and set aside.
- Lay chicken breasts on a large plate and rub with cumin, paprika, black pepper, salt, white pepper, garlic powder, and dried onion/onion powder. Let sit until ready to cook, 30 mins to overnight.
- In a large mixing bowl, combine orange marmalade, orange juice, soy sauce, peanut butter, minced garlic, minced ginger, rice vinegar, fish sauce, sesame oil, light brown sugar, gochujang/sriracha, cornstarch, mirin, and lime juice. Mix until a completely combined and a sauce has formed.
- In a large oven-safe skillet pan, melt 2 tbsp butter on medium/medium-high heat. Sear chicken breasts on each side until slightly browned and cooked on the outside, not all the way through, about 2-3 minutes each side. Remove from pan and set aside.
- Add sauce into hot pan and bring to a boil, stirring to ensure nothing burns and the pan has been completely deglazed.
- Return chicken breasts to the pan and spoon sauce over the chicken breasts so that they are completely covered. Add sliced green peppers to the pan.
- Transfer entire pan with chicken and peppers to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and the sauce has begun to brown.
- Serve with cooked rice and garnish with orange zest, lime zest, chopped green onions, and/or sesame seeds. Enjoy!
This recipe keeps for 2 days in the fridge and reheats well.
Orange Peanut Chicken with Green Peppers
Servings: 4 servings
Ingredients
- 4 chicken breasts
- 3 green bell peppers
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp white pepper
- 2 tsp garlic powder
- 1 tsp dried onion
- 2 tbsp butter
- ½ cup orange marmalade
- 1 cup orange juice
- 1/3 cup soy sauce
- 1/3 cup peanut butter
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tbsp rice vinegar
- 2 tbsp fish sauce
- 1 tbsp sesame oil
- 3 tbsp light brown sugar
- 2 tbsp gochujang/sriracha
- 2 tbsp cornstarch
- 2 tsp mirin
- 2 tsp lime juice about 1 lime
- orange zest to garnish
- lime zest to garnish
Instructions
- Preheat oven to 400F.
- Slice green peppers into strips and set aside.
- Lay chicken breasts on a large plate and rub with cumin, paprika, black pepper, salt, white pepper, garlic powder, and dried onion/onion powder. Let sit until ready to cook, 30 mins to overnight.
- In a large mixing bowl, combine orange marmalade, orange juice, soy sauce, peanut butter, minced garlic, minced ginger, rice vinegar, fish sauce, sesame oil, light brown sugar, gochujang/sriracha, cornstarch, mirin, and lime juice. Mix until a completely combined and a sauce has formed.
- In a large oven-safe skillet pan, melt 2 tbsp butter on medium/medium-high heat. Sear chicken breasts on each side until slightly browned and cooked on the outside, not all the way through, about 2-3 minutes each side. Remove from pan and set aside.
- Add sauce into hot pan and bring to a boil, stirring to ensure nothing burns and the pan has been completely deglazed.
- Return chicken breasts to the pan and spoon sauce over the chicken breasts so that they are completely covered. Add sliced green peppers to the pan.
- Transfer entire pan with chicken and peppers to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and the sauce has begun to brown.
- Serve with cooked rice and garnish with orange zest, lime zest, chopped green onions, and/or sesame seeds. Enjoy!