STICKY CHICKEN

 Sticky Chicken made with my homemade apricot pineapple jam

 Served with cabbage, stir fried with fresh garlic.

Made with orange marmalade.  I think I liked it the best.

This was quick to put together and Mike and I both liked it, which is always nice.

 Sticky Chicken  adapted from ...from the kitchen of One Perfect Bite

Ingredients:
2/3 cup orange marmalade or apricot jam

1 tsp. cornstarch
1 T. cider vinegar
3 T. honey
1T lime juice
 1 T. spicy brown mustard (or any mustard)
1 T grated fresh ginger (or bottled fresh)
1/4 teaspoon five-spice powder

¼ tsp salt
2-3 chicken breasts or 9-10 tenders

1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted

Directions:
1)  Place the marmalade in a saucepan with the cornstarch and bring to a slow boil for 1 minute. Add vinegar, honey, lime juice, mustard, ginger and five-spice, salt and stir to combine.  Simmer 1 more minute

2) Cut up 2-3 chicken breasts (depending on the size) into 3 pieces and pound until even. (I used 9 tenders)  Rub with some oil, garlic powder,  salt and pepper.  Grill,broil or fry the chicken just until done. (If you fry, stir the sauce into the pan so you can get any brown pieces for flavor.  Put into a baking dish and cover with the sauce and bake for 15 minutes at 350. (just to heat through good)

3) Sprinkle with Sesame seeds and parsley (could use cilantro or snipped chives) serve with rice.  Makes 4 servings.