Ingredients
Scale
- 1.5 pounds chicken thighs, diced
- 1 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Dice the chicken thighs into bite-sized pieces and season with salt and pepper.
- In a large skillet, heat vegetable oil over medium-high heat and sauté the chicken until golden brown for about 5-7 minutes.
- In a bowl, combine orange marmalade, soy sauce, rice vinegar, minced garlic, and minced ginger. Pour over the cooked chicken and stir to coat evenly.
- Dissolve cornstarch in a small amount of water, add to the skillet, and cook for another 2-3 minutes until sauce thickens. Serve garnished with sesame seeds and chopped green onions.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave.
- Serve over steamed or fried rice for a complete meal.
- Add crushed peanuts on top for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Asian
- Diet: Nut-free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 28g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg