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Orange Chicken Recipe

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This recipe for Orange Chicken, by , is from Roots & Ramblings Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Harold Brothers


8 Bone-in-skin on Chicken Thighs
1 1/2 Tbsp Canola Oil, divided
1 1/2 Tsp Kosher Salt divided
3/4 Tsp Black Pepper
3/4 C Orange Marmalade
1 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Rice Vinegar
1 Tsp Hot Mustard
1/2 Tsp Toasted Sesame Oil
8 Oz French Green Beans
2 Tsp Asian Chili-Garlic Sauce

1. Preheat Oven to 400. Rub Chicken Thighs with 1/2 Tbsp Canola Oil place on Aluminum foil lined sheet
pan. Sprinkle with 1 Tsp of Salt and 1/2 Tsp of Pepper. Bake in preheated oven until meat is 165 in center portion of meat,about 35 minutes.
2. Mix together Orange Marmalade, Soy Sauce, Vinegar, Mustard, and Sesame Oil in sauce pan. Bring to a simmer over medium heat and cook stirring often until slightly thickened and reduced to about 1/2 Cup. Set aside. Toss Green Beans with Chili-Garlic Sauce and remaining 1 Tablespoonful of Canola oil, 1/2 Tsp Salt and 1/4 Tsp Pepper in large bowl.
3. Increase oven temperature to oil. Brush Orange Marmalade mixture on Chicken Thighs and spread Green Beans around the Thighs. Broil until green beans are tender and Chicken is browned and Glazed. About 3 minutes.




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