- 1.5 lb - Boneless chicken (cut into bite size pieces
- 1/2 Cup - Orange Marmalade
- 3 - Garlic Cloves (chopped)
- 2 TBS - Low Sodium Soy Sauce
- 1 tsp - Sesame oil
- 2 tsp - Corn Starch
- 4 tsp - Water
- 1 TBS - Rice Wine Vinegar
- 2 TBS - Sriracha Sauce
- 1/2 Cup - Bell Pepper (sliced into strips)
- 1/2 Cup - Onion (sliced into strips)
- 1/2 Cup - Celery (sliced into strips)
- 1/2 Cup - Baby Corn
- 1/2 Cup - Water Chestnuts
- Salt and Pepper
- 2 TBS - Cooking Oil
Directions
- In a large skillet or wok over high heat, add oil, chicken, salt, pepper, sesame oil and garlic and stir fry for 2 minutes.
- Add celery, peppers, onions, baby corn, water chestnuts, soy sauce and stir fry for 1 minute.
- Add orange marmalade, sriracha and rice wine vinegar, mix well and let simmer for 2 minutes.
- Mix water and corn starch and pour into mixture, cook for 30 seconds or until the sauce has thickened.
- Sprinkle with toasted sesame seeds and serve over steamed rice.
Enjoy!
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