Ingredients Jump to Instructions ↓

  1. 12 bacon strips, halved

  2. 10 ounces boneless skinless chicken breasts, cut into 24 cubes 1 can (8 ounces) sliced water chestnuts, drained

  3. 1/2 cup orange marmalade

  4. 1/4 cup soy sauce

  5. 2 garlic cloves, minced

  6. 1 teaspoon grated fresh gingerroot Sweet-and-sour sauce, optional

Instructions Jump to Ingredients ↑

  1. Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool. Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours. Drain and discard marinade. Broil chicken for 3-4 minutes on each side or chicken is no longer pink and bacon is crisp. Serve warm with sweet-and-sour sauce if desired. Yield: 2 dozen.


Send feedback