Tired of the same old chicken? Try this flavor-packed, sweet and spicy dish that's on the table in 30 minutes. The key ingredient is the picante sauce which adds just the right kick of flavor to the grilling sauce and rice. Bottom line on this recipe is yum!
cost per recipe: $8.68
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
cloves garlic, minced
cup Pace® Picante Sauce
cup orange marmalade
cups hot cooked white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir the picante sauce and marmalade in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
Pace® Picante Sauce
December 13, 2016
This sauce is quick and easy with its 3 ingredients. I used chicken thighs instead of breasts to make this even more budget-friendly. I used a small amount of sauce as marinade, baked the thighs, then tossed them in the simmering sauce. I recommend about a half TBS of hot sauce for those who like heat. Definitely a family-friendly recipe. Would probably freeze well.
November 28, 2017
I made this recipe as is, and I was very impressed by the flavors. I thought this recipe could be modified a bit to make it a wonderful stir-fry, and I succeeded with little change. I liked it so much it is now one of my favorite dishes. Here is what I did. I used 1 lb boneless chicken thigh meat instead of chicken breast, because I prefer their flavor, cut into 1-inch pieces. In a large non-stick skillet, over med-high heat, I stir-fried the chicken in a little peanut oil until just done, then drained the oil. I added 1/2 cup of medium picante sauce, 1/3 cup of the orange marmalade, 2 tsp soy sauce, and instead of the fresh garlic, I shook on garlic powder, salt and black pepper to taste. I mixed well, then reduced the heat and covered and simmered for about 10 minutes. I then mixed a small amount of cold water with 1/2 tsp corn startch, and used it to thicken the sauce a bit. I then served over white cooked rice. Absolutely delicious.
November 4, 2014
This recipe is very easy and the sauce has lots of flavor. I read the comments before I made it and doubled the sauce. It was just the right amount and I served it over white rice. I love the combination of the orange juice and the picante sauce. I will be making this again for sure.
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