Ingredients
The following ingredients have 4 Servings
- 1/3 cup chicken broth
- 1/3 cup orange marmalade
- 2 Tbsp. soy sauce
- 1/2 tsp. garlic powder
- pinch of red pepper flakes
- 2 Tbsp. olive oil (divided)
- 1 red bell pepper (coarsely chopped)
- 1/2 purple onion (coarsely chopped)
- 1 lb. chicken thighs (boneless skinless, cut into bite-size pieces (I used chicken breasts))
- 1/4 cup cornstarch
Instruction
- Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later.
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
- Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.
- Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).
- Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.
- Garnish with sliced green onions and sesame seeds, if desired. Enjoy!
