This is an adaptation of a Blue Apron recipe! We tried Blue Apron for a while and it just wasn't for us; we like to experiment, but we also like to adapt things to our tastes -- you can't really do that with premeasured ingredients!
The original recipe comes with pre-cut pieces of chicken breast. Personally, I prefer using this with boneless & skinless thighs. Of course, you can use it with whatever cut of chicken you like, but that's my preference. I also diverge from the original recipe in that I recommend salting and peppering the pieces of chicken first and lining the pan with sesame oil.
The original also recommends this with sweet potato fries, which I would definitely endorse. You can find my recipe for those babies posted in the "Savory Sides" category.
Preheat oven to 425 degrees. Line baking sheet with aluminum foil and drizzle 2 tsp. sesame oil over the pan.
Ingredients:
2 boneless & skinless chicken thighs, sliced into strips IF desired
3-4 tbsp. white miso paste
3-4 tbsp. orange marmalade
2 tsp. sesame oil, for pan
salt and pepper, to taste
After you oil the aluminum covered pan, place the chicken on the pan, separating minimally, but as needed. Salt and pepper the chicken on both sides.
Mix marmalade and miso paste, adding more if needed (since chicken these days varies so much in size!) Just make sure its a 1:1 ratio.
Cook for 30 minutes or until internal temperature reads at least 170 degrees.*
NOTE: I personally feel that the ONLY way to safely cook any kind of flesh is to check the internal temperature. Be it fish, steak, or poultry, ALWAYS use a meat thermometer to be sure!
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