If you’re searching for a chicken with orange marmalade recipe, this easy, weeknight-friendly version delivers big flavor with simple ingredients. Tender, bite-size chicken gets a light, crisp coating, then simmers in a glossy orange glaze made with marmalade, soy, rice vinegar, garlic, and ginger. The result is sweet-tangy, citrusy, and wonderfully sticky—perfect over fluffy rice with a side of quick vegetables. No special equipment, no complicated steps, and it’s ready in about 30 minutes.
This dish strikes that satisfying balance: comforting yet bright, familiar yet special. The marmalade does the heavy lifting for flavor and texture, while a cornstarch dusting ensures juicy chicken and a sauce that clings to every piece. Whether you’re feeding a busy household or cooking a cozy dinner for two, this recipe feels like a small triumph with minimal effort.
Why You’ll Love This Chicken with Orange Marmalade Recipe
- Fast, doable dinner. From prep to plate in roughly half an hour, with everyday pantry items.
- Big, citrus-forward flavor. Marmalade concentrates orange zest and juice for a bold, fragrant sauce.
- Crisp-tender chicken. A light cornstarch coating helps brown the chicken and thickens the glaze.
- Balanced sweetness. Rice vinegar and soy bring bright and savory notes so it never tastes cloying.
- Flexible heat. Red pepper flakes are optional—add a pinch or skip entirely for a milder finish.
- Scales beautifully. Double the sauce and cook in batches for a crowd.
Ingredients for Chicken with Orange Marmalade
For the Chicken
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ¾ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup cornstarch
- 3 Tbsp neutral oil (for pan-frying)
For the Orange Marmalade Sauce
- ¾ cup orange marmalade
- 3 Tbsp soy sauce
- 3 Tbsp rice vinegar (distilled white vinegar works in a pinch)
- 3 garlic cloves, minced
- 2 tsp grated fresh ginger
- ¼ tsp crushed red pepper flakes (optional)
To Serve
- Steamed rice (white or brown)
- Steamed or stir-fried vegetables (e.g., broccoli, snap peas, carrots, bell peppers)
- Green onions and sesame seeds for garnish (optional)
- Orange zest for a fragrant finish (optional)
Ingredient Notes (Smart Substitutions & Tips)
- Chicken: Boneless, skinless breasts cook quickly and stay tender when cut into even pieces. Boneless thighs also work well; they’re naturally juicy and a bit more forgiving if slightly overcooked.
- Cornstarch: More than a coating—it also helps thicken the sauce once the glazed chicken simmers in the pan. If you’re out of cornstarch, potato starch is a solid stand-in.
- Orange Marmalade: Use a marmalade you enjoy on toast; a good one will taste bright, slightly bitter from zest, and pleasantly sweet. Thick-cut marmalades add zest flecks that look and taste great. If your marmalade is very sweet, you can add a splash more vinegar to keep the sauce lively.
- Soy Sauce: Adds depth and savoriness. Low-sodium soy is great if you prefer more control over salt, but regular works fine—just taste before adding extra salt at the end.
- Rice Vinegar: Brings gentle acidity and a rounder tang than some other vinegars. If you need a substitute, try distilled white vinegar and, if desired, a teaspoon of orange juice for nuance.
- Garlic & Ginger: Fresh is best for full aroma. Grate ginger on a microplane or very finely mince it so it blends seamlessly into the sauce.
- Red Pepper Flakes: Optional; use a pinch for warmth or omit for a kid-friendly version.
- Oil: Any neutral, high-heat oil works—choose something that won’t compete with the orange and garlic.
Step-by-Step Instructions
Step 1 – Mix the Sauce
In a small bowl, whisk together orange marmalade, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using). Set aside. This gives the sugar in the marmalade a head start dissolving and ensures even flavor.
Step 2 – Season and Coat the Chicken
Pat the chicken pieces dry with paper towels—dry surface = better browning. In a medium bowl, toss the chicken with kosher salt, black pepper, and garlic powder, then sprinkle over the cornstarch and toss again until the chicken is lightly and evenly coated. The pieces should look just dusted, not caked.
Step 3 – Sear Until Golden
Heat 2 Tbsp oil in a large skillet over medium-high heat. When the oil shimmers, add half the chicken in a single layer without crowding (work in batches for good color). Cook 4–5 minutes, flip, and cook another 4–5 minutes, until edges are golden and centers are just cooked through. Transfer to a plate, add the remaining 1 Tbsp oil, and repeat with the rest of the chicken. Return all chicken to the pan.
Step 4 – Glaze with the Marmalade Sauce
Pour the prepared orange marmalade sauce into the hot pan with the chicken. It will sizzle. Reduce heat to medium and toss gently to coat. Simmer 2–3 minutes, stirring, until the sauce turns glossy and clings to each piece. If the glaze thickens too much, splash in 1–2 Tbsp water to loosen. Taste and adjust: add a pinch of salt or a tiny splash of vinegar if you want more zip.
Step 5 – Serve
Spoon the glazed chicken over steamed rice. Scatter with sliced green onions and sesame seeds if you like. Add a little orange zest right before serving for an aromatic lift. Pair with quick vegetables for color and crunch.
Pro Tips for Success
- Space = sear. Overcrowding cools the pan and steams the chicken. Cook in two batches for better browning and flavor.
- Dry the chicken first. Patting the chicken dry helps the cornstarch adhere and promotes caramelization.
- Gentle simmer on the glaze. The sugars in marmalade can scorch if the heat’s too high. A calm bubble thickens the sauce without burning.
- Balance to taste. Marmalades vary. If your sauce leans sweet, add a little more vinegar or a squeeze of fresh orange or lemon for brightness.
- Stir at the edges. Sugars caramelize around the skillet’s rim—sweep your spatula around the edges as you toss to prevent sticking and to incorporate the most flavorful bits.
- Finish with zest. A pinch of fresh orange zest at the end intensifies the citrus aroma without extra sweetness.
Flavor Variations (Easy Twists You’ll Love)
- Zesty Citrus Twist: Add 1–2 tsp fresh orange zest to the sauce and a squeeze of lemon when finishing for extra brightness.
- Ginger-Forward: Boost ginger to 1 Tbsp and reduce garlic to 1 clove for a warmer, more aromatic profile.
- Sesame Orange: Stir 1–2 tsp toasted sesame oil into the sauce after cooking for nutty depth; garnish generously with sesame seeds.
- Garlic Lovers: Increase garlic to 4–5 cloves and add a quick garlic sizzle: briefly sauté minced garlic in 1 tsp oil before pouring in the sauce (watch carefully so it doesn’t burn).
- Veg-Packed: Add quick-cooking vegetables directly to the pan after searing the chicken—think bell peppers, snow peas, or thin carrot ribbons. Sauté 2–3 minutes, then add sauce.
- Spicy Sweet: Add a small extra pinch of red pepper flakes or a little fresh minced chili for a gentle kick.
Serving Suggestions
- Rice & Grains: Classic steamed white rice is perfect. Brown rice, jasmine rice, or even quinoa make great alternatives.
- Vegetables: Steam broccoli or toss snap peas in a hot pan for 2–3 minutes with a pinch of salt. The crisp bite balances the sticky glaze.
- Salad on the Side: A simple cucumber or cabbage slaw with a light vinaigrette adds freshness and crunch.
- Noodles Night: Toss the glazed chicken with cooked lo mein or rice noodles and a handful of sautéed vegetables.
- Lunch Bowls: Layer rice, greens, and warm chicken, then finish with sliced green onions, sesame seeds, and orange zest.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat Gently: Warm in a skillet over low heat with a splash of water to loosen the glaze, or microwave in short bursts, stirring once or twice.
- Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently. The sauce may thicken in the freezer—stir in a spoonful of water during reheating to revive its shine.
Make-Ahead & Meal Prep
- Prep Ahead: Whisk the sauce up to 3 days ahead and keep refrigerated. Cut chicken the morning of, or up to a day ahead.
- Batch Cooking: Double the recipe and cook the chicken in batches. Keep the first batch warm in a low oven while you finish the second, then glaze everything together.
- Lunch Boxes: Portion rice and vegetables in containers and add warm chicken on top. The glaze sets nicely as it cools, so it travels well.
Nutrition Facts (Per Serving)
Estimated values for 1 of 2 generous servings (sauce + chicken only; add rice separately):
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| ~½ recipe | 470 | 39 g | 55 g | 11 g | 1 g | 980 mg |
Notes: Nutrition varies by marmalade brand and soy sauce. If using low-sodium soy, sodium will be lower. For a lighter option, serve over cauliflower rice or extra vegetables to stretch the sauce.
FAQ About Chicken with Orange Marmalade Recipe
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs are excellent here—juicy and flavorful. Cut into 1-inch pieces and cook as directed, adding a minute if needed. Thighs are more forgiving if slightly overcooked, which makes them great for busy nights.
Is orange marmalade necessary, or can I use orange jam?
Marmalade is ideal because it includes citrus peel, which brings intense orange aroma and a pleasant hint of bitterness that keeps the sauce balanced. Orange jam can work in a pinch; consider adding a teaspoon of fresh orange zest and a splash more vinegar to mimic marmalade’s complexity.
How do I keep the chicken from getting soggy?
Sear in a hot pan with enough oil and avoid crowding. Cook in batches for better browning, then add the sauce and simmer briefly—just long enough to glaze. Serving promptly preserves the crisp edges.
Can I make the sauce less sweet?
Absolutely. Start with ⅔ cup marmalade instead of ¾ cup, then taste after simmering. You can also add an extra teaspoon of vinegar or a squeeze of lemon at the end. The goal is a lively balance—bright, savory, and gently sweet.
What vegetables pair well with this dish?
Quick-cooking vegetables like broccoli, snap peas, bell peppers, green beans, and carrots are perfect. Stir-fry them in a separate skillet with a pinch of salt and a splash of water until crisp-tender. Their fresh crunch contrasts nicely with the sticky glaze.
Can I bake the chicken instead of pan-frying?
You can. Toss the seasoned, cornstarch-coated chicken with 1–2 Tbsp oil, spread on a parchment-lined sheet, and bake at 425°F (220°C) for 12–16 minutes, flipping once, until cooked through. Simmer the sauce separately in a skillet for 1–2 minutes, then toss the baked chicken in the sauce until coated.
Will this recipe work without cornstarch?
Yes, though the chicken will be less crisp and the glaze slightly looser. If avoiding cornstarch, you can reduce the sauce for an extra minute to thicken slightly, taking care not to scorch the sugars.
How can I make it extra citrusy?
Add fresh orange zest (about 1 tsp) to the sauce and sprinkle a little zest on top before serving. A small squeeze of fresh orange juice at the end is lovely, too.
Final Thoughts
This chicken with orange marmalade recipe proves that weeknight cooking can be both simple and exciting. A handful of pantry staples becomes a bright, sticky-saucy dinner with real citrus character, craveable texture, and just the right balance of sweet, tangy, and savory. Use the method as a blueprint: sear well-seasoned chicken, then finish with a bold, well-balanced sauce. Customize the heat, tuck in vegetables, and finish with a flourish of zest. It’s the kind of dependable recipe that slides into your regular rotation—and keeps everyone at the table happy.
Chicken with Orange Marmalade
Ingredients
Chicken
- 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp garlic powder
- 0.25 cup cornstarch
- 3 Tbsp neutral oil for pan-frying
Orange Marmalade Sauce
- 0.75 cup orange marmalade
- 3 Tbsp soy sauce
- 3 Tbsp rice vinegar or distilled white vinegar
- 3 cloves garlic minced
- 2 tsp fresh ginger grated
- 0.25 tsp crushed red pepper flakes optional
To Serve
- steamed rice white or brown
- steamed or stir-fried vegetables e.g., broccoli, snap peas, carrots, bell peppers
- green onions and sesame seeds for garnish (optional)
- orange zest optional aromatic finish
Instructions
- In a bowl, whisk together orange marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes (if using). Set aside.
- Pat chicken dry. In a bowl, season with salt, pepper, and garlic powder. Sprinkle with cornstarch and toss until evenly coated.
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Sear half the chicken without crowding for 4–5 minutes per side until golden. Remove and repeat with remaining oil and chicken. Return all chicken to pan.
- Pour sauce into the pan with the chicken. Reduce heat to medium and toss to coat. Simmer 2–3 minutes until glossy. Add 1–2 Tbsp water if sauce is too thick. Adjust seasoning to taste.
- Serve hot over rice. Garnish with green onions, sesame seeds, and orange zest if desired. Add vegetables on the side for a balanced plate.
