Marmalade Chicken Stir Fry

Marmalade can make an excellent base for a stir fry sauce or glaze.  It adds both sweetness and citrus flavor in one fell swoop.  Due to it's consistency, you also need a little less cornstarch to thicken to sauce too.  When using marmalade in a chicken stir fry, I prefer good old fashioned orange marmalade, but if you prefer a pineapple or lemon marmalade would also make a good stir fry sauce.  I tend to go for them when making seafood myself.

Marmalade Chicken Stir Fry is certainly quick and easy enough for a week night family meal, but would also pass as fare for a special dinner with your significant other.    In the summer, I made a thicker version of the sauce, for glazing grilled meats.  My daughter goes crazy for it.

5.0 from 8 reviews

Marmalade Chicken Stir Fry Recipe

 

Author: Robin Gagnon

Prep time:  10 mins

Cook time:  9 mins

Total time:  19 mins

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Ingredients

• ½ cup orange marmalade (I used Smuckers® Natural)
• ¼ cup low sodium soy sauce
• 2 tbs distilled vinegar (or apple cider vinegar)
• ½ tsp ground ginger
• ½ tsp corn starch
• ½ tbs oil
• ½ cup diced sweet onion
• 2 cloves of garlic, minced
• 1 pound of boneless chicken breast, sliced into bite sized strips

Instructions

1. Whisk together the marmalade, soy sauce, vinegar, ginger & corn starch. Set aside.
2. Heat oil in skillet or wok over med-high heat. Add onion and garlic. Stir fry for approximately two minutes until garlic is soft and onions are nearly cooked.
3. Add the chicken, and just stir fry until cooked.
4. Add the sauce mix, stir for a couple minutes until sauce thickens a bit and cornstarch is cooked.
5. Serve over rice or noodles (It is showed served over an heirloom grain mixture).

3.2.2265

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