Recipe courtesy of Brian Balthazar
Recipe courtesy of Brian Balthazar
Watch how to make this recipe.
Orange-Glazed Chicken Sliders
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 532 mg
This recipe is inspired by the glaze on my favorite chicken wings! It's equally delicious and easy to make for your next party!
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 21 mg
- Sodium
- 532 mg
Ingredients
Directions
- Mince the garlic. Put the garlic, butter and oil in a cold large skillet and cook over medium-low heat until the butter melts and the garlic becomes golden brown, 3 to 5 minutes.
- Meanwhile, chop the breaded chicken tenders into small pieces and set aside.
- Once the garlic is golden brown, stir in the orange marmalade, soy sauce and chili paste and cook over medium heat until combined. Add the chicken, season with salt and cook until the sauce thickens slightly, about 5 minutes.
- Meanwhile, mince the carrot, shred the radicchio, slice the scallions and separate the cilantro leaves from their stems.
- Halve the dinner rolls with a serrated knife and set the bottoms on a serving platter.
- Season the chicken with salt to taste, then divide the chicken between the rolls. Top with the shredded radicchio, minced carrots and sliced scallions. Garnish with the cilantro leaves and a sprinkle of sesame seeds before placing the roll tops on the sliders. Serve.
