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Orange-Balsamic Glazed Chicken


  • 5 pieces skinless chicken breast (boneless and)
  • 1/2 cup orange marmalade
  • 21/2 tbsps balsamic vinegar
  • 1 tbsp soy sauce (or to taste)
  • black pepper (salt and, to taste)
  • 1/2 tsp dried thyme
  • chili flakes (to taste)
  • 1 bunch scallions (sliced, save some for garnish)
  • Mix  balsamic vinegar, orange marmalade and soy sauce together and set aside.  Salt pepper and sprinkle each chicken breast with thyme.

    Add 2-3 Tbs of canola oil in large skillet and get heat on high.  Add seasoned chicken into skillet and brown both sides well.  If you have a lot of oil in pan, drain most of the oil out now.  Then addorange-balsamic sauce, red chili flakes and white parts of scallions.  Cook in glaze for 10-15 minutes on high until the glaze thickens. Flip chicken a few times to make sure glaze gets well absorbed on both sides.  Top with sliced green parts of scallions and serve.  Enjoy with rice, steamed vegetables or over a salad.  Enjoy.