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No Fuss Sticky Chicken

I have been making the famous grape jelly and barbecue sauce meat balls for years... or years ago, but thought that orange marmalade would make a nice substitution. I was right! :)

This recipe works equally well on the stovetop or in a slow cooker.


 2 pounds boneless, skinless chicken breasts (or prepared strips)
 2-3 Tablespoons coconut or canola oil
 1 cup orange marmalade
 1 cup barbecue sauce (not a smoky variety)


If you have whole breasts, cut them into equal sized strips and place them into a hot skillet with the oil to cook through. While they are browning, mix together the marmalade and barbecue sauce. When the chicken is cooked through, drain off any residual oil or liquids and stir in the sauce. Cook on medium to low heat for 5-10 minutes, or until the sauce has achieved your desired level of stickiness. Serve with a veg and pour extra sauce over plain rice.

Slowcooking: place the chicken strips into your Crockpot and cook until done. Drain off juices, stir in the sauce and cook on low for 10-15 minutes or until you feel it is sticky enough.

Serves: 4
Chicken Marmalade Stovetop Slowcooker

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.