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.
- 1/2 cup orange marmalade I used Smuckers® Natural
- 1/4 cup low sodium soy sauce
- 2 tbs distilled vinegar or apple cider vinegar
- 1/2 tsp ground ginger
- 1/2 tsp corn starch
- 1/2 tbs oil
- 1/2 cup sweet onion diced
- 2 cloves of garlic minced
- 1 pound of boneless chicken breast sliced into bite sized strips
- Whisk together the marmalade, soy sauce, vinegar, ginger & corn starch. Set aside.
- 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.
- Add the chicken, and just stir fry until cooked.
- Add the sauce mix, stir for a couple minutes until sauce thickens a bit and cornstarch is cooked.
- Serve over rice or noodles (It is showed served over an heirloom grain mixture).