For me, 2015 was a big year of canning. I made countless batches of jams and jellies, fermented pickles, fresh-pack tomatoes in their own juices, a few batches of applesauce, and other things that are happily at-home in my basement pantry.

So, what I guess I just revealed to you is this: If the zombie apocalypse comes and in the event that anything happens to me (i.e., let’s hope Darryl rescues me from a zombie hoard and we ride off into the sunset together on his motorcycle), my house is a good location to raid for food.

Anyway…

I give away a lot of my canned goods as gifts to friends and family. One of my favorites that I selfishly held on to was a batch of bourbon and black pepper orange marmalade. I had a craving to do something that involved more than just spreading the marmalade on toasted English muffins with butter—which is amazing, by the way. Chinese food came to mind, so I thought a savory application, orange chicken with some steamed vegetables, would be good to try.

My first thought was to batter and fry the chicken, like a tempura, then coat it in the glaze to get something similar to sweet and sour chicken from a Chinese restaurant. Looking to cut out some calories, though, I decided to grill the chicken instead.

I added some Asian flavors to the marmalade and heated it up in a saucepan until I had a glaze about a little thicker than pancake syrup. Brushing on the glaze once the chicken is most of the way cooked helps to form a nice crust on the chicken. It chars a little on account of the sugar, which is why it’s a good idea to add it towards the end of cooking.

When served with steamed broccoli, carrots, and bok choy over rice, this makes a delicious meal that is much healthier than take-out. Try it with pork, too, for a different variation on the recipe.