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!