Marmalade Chicken
Ingredients
• ⅓ cup orange marmalade
• 1 – 2 ½ teaspoons Peter’s fruity hot sauce to taste
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• ¾ teaspoon ginger powder
• 1 ½ teaspoon cornstarch
• Left over chicken cut into bite size chunks
• ⅛-1/4 teaspoon freshly cracked black pepper
• 3 cloves garlic minced
• Stir fry veggies chopped
• Rice
Instructions
• Start rice cooking
• In a small mixing bowl, whisk together the marmalade, hot sauce, soy sauce, rice vinegar, ginger powder, and cornstarch until combined. Set aside.
• Heat a wok over medium heat. Add the oil and heat until it sputters when flicked with water.
• Add the veggies, garlic, and black pepper and stir-fry until almost done.
• Add the chicken chunks and the sauce. Cook for 1-2 minutes, stirring the sauce as it simmers until it has thickened.
• Remove the chicken from the heat and serve hot over rice.
Double Sauce if cooking raw chicken.