For the Chicken
- 2 – 3 chicken breasts, each cut horizontally into thirds
- ½ cup orange juice
- ¼ cup low sodium soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon salt
- 1 tablespoon freshly grated ginger
- 1–3 teaspoons chili garlic sauce (1 for mild, 3 for SPICY!)
- ½ cup lite coconut milk
- 10 ounce jar of kumquat marmalade (about ¾ cup), can substitute with orange marmalade
- 2 tablespoons cornstarch
- 2 tablespoons water
For the Rice
- 1 cup long grain white rice
- 1 cup chicken broth
- Pinch of salt
Mango Black Bean Salsa – can be made a day or two aheadÂ
- 2 large mangos, chopped
- 1 cup rinsed and drained black beans
- 2 roma tomatoes, chopped
- ½ cup corn (canned, fresh, or frozen)
- ¼ cup minced green onions
- 1 jalapeno, seeded, deveined, and minced (leave seeds in for a spicier salsa)
- Juice of 1 lime
- Juice of 1 orange
- ¼ cup chopped cilantro
- Salt and pepper to taste