Another yummy recipe modified from Penzeys. In the Penzeys catalog, it is done as bacon-wrapped chicken kabobs, but here Mom has simplified it into a skillet dish, or de-kabobed it. Brother I noted that dekabobed dishes are kaboodles. Well, ok, then.
The idea of wrapping a protein in bacon is fun, because the flavor of bacon is fun, but we like our bacon more done than that technique allows. The bacon flavor and a nice, remarkably full orange flavor come through well here.
1/2 c orange marmalade
1/2 c soy sauce
2 T honey
1/2 t powdered ginger
1 clove garlic, minced
l lb boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 lb bacon strips, cut into generously large, but bite-size, pieces
1/2 lb medium mushrooms, quartered
1 large onion, cut into 1 inch pieces
1 large green or red bell pepper, seeded and cut into 1 inch pieces
In medium saucepan, combine sauce ingredients. Heat over medium until boiling. Boil the sauce, stirring frequently, until it is reduced by half its volume. Set aside and let cool. (Note that this makes a lot of sauce; the recipe may only need half of it)
Crisp the bacon in a large skillet; remove to drain. Leave some bacon fat in the skillet to brown the chicken pieces in batches; cook until almost, but not quite, cooked through. Remove to plate.
Brown the vegetables in the remaining bacon fat and fond; add back the chicken with some sauce and cook until done. Moisten with the sauce as appropriate and to taste; the sauce is quite powerful. Add bacon back right before serving to remain crisp. Serve on rice.