Spicy Ginger-Marinated Chicken

Skinless, boneless chicken breasts cook more evenly —and quickly—when you take the time to pound them to a half-inch (1.25cm) thickness with a meat mallet. This quick-cooking meal is flavourful and a touch spicy, thanks to the ginger and crushed red pepper.
15 min
6 min


  • 1/4 cup (60 mililiter) low-sugar orange marmalade
  • 3 tablespoon (45 mililiter) reduced-sodium soy sauce
  • 2 tablespoon (30 mililiter) rice vinegar
  • 1 tablespoon (15 mililiter) canola oil
  • 2 teaspoon (10 mililiter) Ginger Ground
  • 1/8 - 1/4 teaspoon (0.5 - 1 mililiter) Red Pepper Crushed
  • 4 small skinless, boneless chicken breast halves (1-1¼ lb/500-625 g total)


  • 1 For marinade, in a small bowl stir together marmalade, soy sauce, vinegar, oil, ginger and crushed red pepper. Transfer 1/3 cup (75 mL) marinade to a small bowl; cover and chill until ready to serve. Set aside remaining marinade.
  • 2 Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each chicken breast half to 1/2 inch (1.25 cm) thick. Remove plastic wrap. Place chicken in a large resealable plastic bag set in a deep bowl; add remaining marinade. Seal and turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning occasionally. Drain chicken, discarding marinade.
  • 3 Coat very large nonstick skillet with cooking spray. Heat over medium-high heat. Add marinated chicken breast halves. Cook for 5 to 6 minutes or until chicken is no longer pink or an internal temperature of 165°F (74°C) is reached. turning once halfway through cooking. If chicken browns too quickly, reduce heat to medium. Transfer chicken to four serving plates. Cover to keep warm.
  • 4 For sauce, add the reserved 1/3 cup (75 mL) marinade to the same skillet. Heat through, stirring to scrape up any browned bits. Place one chicken breast half on each of four serving plates. Spoon sauce over chicken.


(per Serving)

Nutrition information coming soon.