This is a easy stir fry dish that uses Orange Marmalade to give a sweet citrus flavor to your stir fry.
Slice 4-5 cups of your favorite stir fry vegetables. I used carrots, green onions and celery.
Marinate 2lbs of boneless chicken breast (cut in one inch cubes) with 3 Tbs of soy sauce and 1 Tbs of cornstarch for 1-2 hours.
Note: Marinate in fridge and take out of fridge 15-30 minutes prior cooking your stir fry.
Make your orange sauce by mixing together:
1/3 cup orange marmalade
1/3 chicken stock
1/4 soy sauce
2 Tbs of oyster sauce
Set aside until later.
Grate or finely mince 4-5 garlic cloves and 3 Tbs of fresh ginger.
Heat 3 Tbs of canola oil in a wok and get it very hot. Add marinated chicken breast and stir fry for 3-4 minutes.
Add your minced ginger/garlic and red chili flakes to taste. Stir Fry for 2-3 minutes.
Add your slice veggies and stir fry for 2-3 minutes.
Add the sauce you made earlier and toss with veggies and meat. Stir fry for 3-4 minutes or until the chicken is cooked through and the veggies are to your desired tenderness.
Serves 4-6 people. Serve with rice and any other Asian condiments you like (ie.. red chili sambal, chow mein noodles, fish sauce, soy sauce). Enjoy.
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