Sticky Orange Marmalade Chicken Stir Fry using Tiptree Crystal Orange Marmalade
A jelly marmalade produced from the juice of fresh Seville oranges. Finely cut pieces of the Seville orange peel are added to each jar, imparting a lively bitter taste to the marmalade. Award-winning Tiptree Marmalades are produced with hand-sorted citrus fruits. Unlike other firms, Tiptree imports whole oranges from Seville at their peak ripeness and ascertains whether the fruit should be peeled or left whole at the home factory in Essex.
How to make the Sticky Chicken
Ingredients you’ll need:
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons peanut oil (divided)
- 2 large cloves of garlic, finely minced
- 1 teaspoon fresh ginger, finely minced
- ½ medium sweet white onion, cut into 1-inch pieces
- 3 tablespoons soy sauce
- ¼ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sweet Thai chili sauce
- 1 scallion, sliced (for garish)
Instructions:
- In a saucepan over low heat, add the Tiptree Crystal Orange Marmalade and a little bit off water to thin out.
- In a bowl, mix together thinned-out Tiptree Crystal Orange Marmalade, sugar, salt, soy sauce, and chili sauce. Mix well and set aside.
- Cut chicken into 1-inch cubes and toss in bowl with 1 tablespoon of peanut oil.
- Heat a wok or skillet to medium-high heat and add the remaining tablespoon of peanut oil.
- Add garlic and ginger, and stir until they become fragrant. Be careful not to burn.
- Add onion and cook for a minute or two, letting the onion soften.
- Add chicken and cook through until cooked through and slightly browned, stirring occasionally. Add sauce and stir until combined and the sauce starts to thicken slightly.
Serve stir fry over cooked rice and garnish with scallions.
About Tiptree
All Tiptree products are made without artificial preservatives or GMOs. Tiptree has been creating scrumptious jams and preserves for over 100 years in small-batch copper kettles, so you can rest assured you are receiving the highest quality possible.