Ginger and Marmalade Chicken


  • 4 skinless, boneless chicken breast halves
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon canola oil
  • 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
  • ¼ cup low-sugar orange marmalade
  • Sesame seeds (optional)


  • Stir soy sauce, vinegar, oil, ginger and marmalade together in a small bowl. Pour one-third cup of the marinade to a second bowl and chill. Keep the remaining marinade to the side.
  • Lightly pound each chicken breast half to ½-inch thickness between two pieces of plastic wrap. Pour the remaining marinade into a sealable plastic bag and marinate the chicken in the refrigerator for between 4 and 6 hours. Seal and turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours.
  • Drain the chicken and discard the marinade. Cook chicken through in a large nonstick skillet coated with nonstick cooking spray over medium to high heat. Turn chicken one time.
  • Remove the chicken. Add the set-aside cup of marinade to the same skillet. Heat through, stirring to scrape up any browned bits.  Pour over chicken and serve.

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