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How to make it

  • Whisk broth, vinegar/juice, marmalade, mustard, and cornstarch in a medium bowl .
  • Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden . Transfer to a plate and cover with foil to keep warm.
  • Add shallots, ginger and garlic to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits.
  • Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is cooked through. Remove from the heat and stir in orange zest.
  • Serve with mash/fries/rice

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