This orange marmalade chicken stir fry recipe is a quick and tasty impromptu 20-minute meal the family will enjoy.
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.
- 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
- 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).
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