1poundof boneless chicken breastsliced 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).