This orange marmalade chicken stir fry recipe is a quick and tasty impromptu 20-minute meal the family will enjoy.
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.
If you like this easy stir fry recipe, you may also like my Mongolian Beef, Spicy Tuna Stir Fry or Chicken Cabbage Stir Fry.
Ingredients
- ½ cup orange marmalade
- ¼ cup low sodium soy sauce
- 2 tbs distilled vinegar or apple cider vinegar
- ½ teaspoon ground ginger
- ½ teaspoon corn starch
- ½ tbs oil
- ½ cup sweet onion diced
- 2 cloves of garlic minced
- 1 pound of boneless chicken breast sliced into bite sized strips
Instructions
- 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).
Nutrition
More Quick Chicken Stir Fry Dinners
Sarah @ Must Have Mom says
That looks so delicious! My family would love it
trisha says
I was really curious on that rice you served w/ it. How does it taste?
Robin Gagnon says
It is a gluten-free heirloom grain blend from Nature's Earthly Choice, that I grabbed on sale. I had it hanging around, afraid to try it for awhile. I didn't think they would all cook right together, but it was pretty good.
Digna Dreibelbis says
This looks yummy! Chicken is my favorite form of protein. I eat it all the time. Thank you for sharing this, giving it a pin.
Donna says
This looks delicious! I can't wait to try it!
Brandi says
We actually had stir fry for dinner tonight. Sweet and Sour Beef with peppers. Nom nom nom. I'm pinning this one to add to our stir fry ideas.
Kelsey Apley says
This looks SO good!!! I am a huge stir fry lover, and I love the twist on this one!! Adding it to my Pinterest board so I can make later!!
Penelope Guzman (NYC Blogger) says
Oh my gosh, this looks so good! I'm craving marmelade now, I can't wait to try this.
Mickey says
I bet the orange marmalade makes it taste wonderful. Great recipe!
TerriAnn @ Cookies & Clogs says
The chicken looks so moist and flavorful. Nice idea to add the marmalade and soy sauce together.
Crystal @ Simply Being Mommy.com says
I love your photos. The dish really looks good, too.
Sheila says
I love stirfry and this one was great!
April Decheine says
Writing this down for a recipe for this week, sounds and looks good!
Terry F says
My daughter loved this orange marmalade chicken. I'll make it again.
Olivia says
Well I actually made this (perhaps I'm missing something, but I really don't get endless streams of comments on how good something LOOKS) and it's great. Short of ingesting piles of toast, I had no idea how to use up a massive jar of marmalade I'd been gifted, so this was perfect. After making this verbatim the first time (still yummy!), I did cut down a bit on the soy, added fresh ginger instead of ground, the zest of a small orange, a teeny bloop of honey, and used sesame for the oil. Have used with beef, chicken (and tonight, tofu) stir fry and it's fantastic - thank you for the inspiration!
ZZCooks says
This is definitely tasty, but I think chicken (even in stir-fry) is better when it is marinated. So I'm thinking it might be better to marinate the chicken first ? Cook onions, then add garlic, in oil... then add the chicken (marinated) in the sauce and add the cornstarch at that point? My marmalade was not sweet enough, either, so I would add brown sugar or maybe honey? And perhaps some real oranges to garnish.
Robin Gagnon says
The original recipe was geared toward quick impromptu preparation. These suggestions are nice, for those with a little extra time. Thanks 🙂
Ann Hamilton says
I would love to have the recipe for your thickened sauce that you use for a glaze also please.
Robin Gagnon says
The sauce is part of the recipe. It thickens as it cooks.