Easy Chicken and Peppers

Like a marriage of orange chicken and chicken teriyaki. Moist chicken and tender sweet peppers, pan-seared and simmered in a fruity, savory, satiny sauce.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword apricot preserves, asian chicken, fruit preserves, orange chicken, orange marmalade

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 345kcal

Author Robin Miller

Equipment

Skillet

Ingredients

1 tablespoon peanut oil
1/2 cup chopped onion
2 bell peppers any color, or a handful of sweet mini peppers, seeded and thinly sliced
1 pound boneless skinless chicken breasts tenders or thighs, cut into bite-size pieces
2 cloves garlic minced
Salt and ground black pepper
1 cup fruit preserves such as apricot preserves or orange marmalade
1/2 cup chicken broth
2 tablespoons soy sauce or liquid aminos
1 teaspoon sesame oil
1 teaspoon dried cilantro
Cook rice or Asian noodles for serving
Chopped fresh cilantro for serving optional
Chopped green onions for serving optional

Instructions

Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft.
Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides. Add the garlic and cook for 1 minute. Season with salt and pepper. Add the preserves, chicken broth, soy sauce, sesame oil, and dried cilantro and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until the sauce thickens.
Spoon the chicken and sauce over rice or noodles and top with cilantro and green onions, if using.

Nutrition