Extra, Extra...Read All About It.....

People often ask me where I get all my recipes... and on this occasion, I'm happy to report that tonight's meal came straight from the newspaper via my dad who is always looking out for me. Reading the newspaper doesn't normally spread good cheer, however on this occasion, I'm ready to shout the greatness of tonight's recipe from the roof tops!  2 out of 4 Perry's found it to be "finger licking good"...the other 2 are not available for comment...ya, that's what we'll call it....ahem.

It wasn't described as an Asian dish, however to me it resembles something like General Tso's chicken.... sweet, spicy, sticky deliciousness!  Oh, and did I mention it was spicy ?  I served it with brown rice which did help to tone it down, however next time, I will probably cut the red pepper flakes in half. The original recipe called for cooking this in the oven, however with the Oklahoma heat wave in full force, I made it completely on the stove top and it turned out great. This is definitely a keeper and certainly worth spreading the news about!!

STICKY ORANGE CILANTRO SMOTHERED CHICKEN
(as featured in the Tulsa World on 07/31/13)

2 boneless, skinless chicken breasts cut into 2 inch chunks
1/2 cup low sodium chicken broth
1/2 cup orange marmalade
2 TB brown sugar
1/2 tsp red pepper flakes (next time I will use 1/4 tsp)
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped fresh cilantro

Heat oven to 400 degrees. (Or you can cook this on the stove top as mentioned above.)
In a large oven safe skillet, mix the sauce ingredients together and bring to a boil. Cook until reduced by half. Add the chicken, turning to coat and place in oven and cook for 20-25 minutes. If cooking on stove top, cover with lid for first 8-10 minutes, then remove lid, stir, and cook until completely cooked through and sauce thickens.