Glazed Chicken with Orange-Basil Chipotle Sauce

  • Servings: 4
  • Rating:

Ingredients

  • SIGNATURE SAUCE
  • 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
  • APPLICATION RECIPE
  • 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

Directions

SIGNATURE SAUCE
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.

APPLICATION RECIPE
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.

ADDITIONAL USAGE IDEAS
Serve with sea bass. Serve with pork.