Name: Bottom-of-the-Jar Spicy and Tangy Chicken Marinade
Ingredients: 3 to 4 tablespoons (the last of a jar) orange marmalade or cherry; apricot or plum preserves; 1/4 cup boiling water; 2 tablespoons honey; 2 large cloves garlic; chopped; 1-inch piece ginger; peeled and grated; 3 tablespoons Tamari sauce; 1 to 2 tablespoons Sriracha; for medium to spicy heat level; For the chicken: 1 tablespoon vegetable or peanut oil; 4 boneless; skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut; Salt and pepper; 4 scallions; thinly sliced on a bias

Food & Fun - By Rachael Ray on Fri, 06/02/2017 - 12:00

Ingredients

For the glaze:

3 to 4 tablespoons (the last of a jar) orange marmalade or cherry, apricot or plum preserves
1/4 cup boiling water
2 tablespoons honey
2 large cloves garlic, chopped
1-inch piece ginger, peeled and grated
3 tablespoons Tamari sauce
1 to 2 tablespoons Sriracha, for medium to spicy heat level

For the chicken:

For the chicken: 1 tablespoon vegetable or peanut oil
4 boneless, skinless chicken breasts or 8 thighs or 4 one-inch thick pork chops or 4 skinless filets of salmon or halibut
Salt and pepper
4 scallions, thinly sliced on a bias

Preparation

Add glaze ingredients to preserves jar and shake well.

Roast vegetables, if serving, in 425°F oven until brown at edges and tender-crisp, tossing occasionally. Top with sesame seeds.

Heat a large, nonstick skillet with oil, 1 turn of the pan, over medium-high to high heat. Add seasoned chicken, pork or fish. Chicken will cook 10-12 minutes, turning occasionally; pork, 8-10 minutes; salmon or halibut, 7-8 minutes.

Pour glaze into pan and turn protein of choice to coat. Allow glaze to thicken, 1-2 minutes. Serve topped with scallions and vegetables alongside.

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