This is a flavorful, flavorful recipe. It has some kick to it, so be careful. I know Chili Garlic Sauce is hot, so I only used 1/4 c instead of 1/2 c...that was a perfect adjustment for me.
I served this with sautéed mushrooms and rice. Super easy, super yummy. Make this recipe.
Update: I just realized I used chili garlic sauce, NOT chili sauce. The two are very different with very different flavor profiles. I may make this again with chili sauce.
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| Photo from SixSistersStuff |
Recipe from Sixsistersstuff.com
2 pounds boneless skinless chicken tenders
1/2 c chili sauce
2 T orange marmalade
1/4 c soy sauce
2 T lime juice
1 T dried minced onion
1 tsp minced garlic
salt and pepper, to taste
4 green onions (sliced)
1 tsp sesame seeds
Preheat oven to 425 degrees.
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan.
In a medium-sized bowl, whisk together chili sauce, orange marmalade, soy sauce, lime juice, dried onion, garlic, and salt and pepper. Pour mixture over chicken.
Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
Remove chicken from fridge, discard plastic wrap, and bake chicken for about 30 minutes.
Remove chicken from oven, turn chicken pieces over and return to oven and bake for 10-15 more minutes (or until chicken is no longer pink and juices run clear).
Garnish with sliced green onions and sesame seeds.
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