Glazed Chicken with Orange-Basil Chipotle Sauce

  • Servings: 4
  • Rating:


  • 3 tablespoons butter, divided
  • 1/4 cup minced red onion
  • 1 tablespoon minced garlic
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 cup orange juice
  • 1/2 cup chicken broth
  • 1/4 cup Kikkoman Soy Sauce
  • 1 tablespoon golden brown sugar
  • 1 tablespoon orange marmalade
  • 1 minced chipotle pepper in adobo sauce + 1 teaspoon
  • adobo sauce
  • 2 tablespoons butter, divided
  • 1/4 cup sliced almonds
  • 4 boneless, skinless chicken breast halves
  • 1-1/2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon orange marmalade
  • 3 cups hot cooked rice
  • 1/4 cup sliced green onions
  • Orange slices, basil sprigs, garnish


Heat 1 tablespoon butter in medium skillet over medium heat. Sauté red onion until softened.

Add garlic then basil; sauté just until basil wilts. Add orange juice, broth, soy sauce, sugar and orange marmalade. Boil until reduced by half, about 6 minutes.

Stir in chipotle pepper and adobo sauce. Continue to boil for 1 minute.

Whisk in remaining butter, 1 tablespoon at a time (do not boil).

Season with salt and pepper.

For glazed chicken, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add almonds and cook and stir until light golden brown, about 2 minutes. Remove almonds; set aside.

Melt 1 tablespoon butter in skillet. Season chicken to taste with salt and pepper. Add chicken to skillet; cook until brown on both sides, about 10 to 12 minutes. Add soy sauce and orange marmalade to skillet; stir to glaze chicken.

To serve, spoon rice onto each dinner plate; top with chicken. Serve with Signature Sauce. Sprinkle with toasted almonds and green onions. Garnish with orange slices and basil sprigs.

Serve with sea bass. Serve with pork.