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Servings: 6
Ingredients"
6 boneless skinless chicken breast halves
1/2-3/4 cup cornstarch for breading
3/4 cup orange marmalade or jam
1/2 cup rice wine vinegar or white wine vinegar
1/3 cup soy sauce
1/2 cup water
1-2 teaspoon ground ginger
1-2 teaspoon red pepper flakes or chili paste (I used sriracha sauce.)
Choice of oil
3-5 garlic cloves (Since we love garlic – use less if you don’t love it.)
Instructions:
Cut chicken breast into 1 inch strips. Dredge chicken in cornstarch. Heat (medium-high) a large skillet that has been coated with your choice of oil. Cook chicken strips in a few cloves of minced garlic, oil and a few dashes of soy sauce until no longer pink. Remove chicken from pan and deglaze pan with some of the vinegar.To make the Orange Sauce
Saute remaining garlic and then add orange marmalade, soy sauce, water, ginger, chili paste, red pepper flakes, and the rest of the vinegar. Cook on medium – high heat until sauce begins to thicken slightly. Reduce heat. Initially, it will be very liquidy and seem as if it won’t thicken, but it will. This is also when I do a taste test, and ask myself those important questions. Do I want more of a kick to it? Then I add some more red pepper flakes. Is it not sweet enough? Add more marmalade Too sweet? Then I add a bit more soy sauce and rice vinegar. I love that this can be mastered into the perfect fit for your taste. Pour chicken into skillet with sauce. It will continue to thicken. You can add more water if sauce is too thick. (Taste test to see if additional seasoning needed.
Serve with recipe., your favorite vegetable or some egg rolls.
