ORANGE MARMALADE CHICKEN

 

SAUCE

1 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons grated ginger

¼ teaspoon crushed red pepper flakes (optional)

CHICKEN

3 tablespoons vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup cornstarch

In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.  Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.