6 boneless skinless chicken breast halves
3/4 cup orange marmalade or jam
1/2 cup rice wine vinegar or white wine vinegar
1/3 cup soy sauce
1/2 cup water (I’ve used orange juice, but it makes it very orange. Again, preference)
1-2 teaspoon ground ginger (fresh is best, but ground ginger works as well)
1-2 teaspoon red pepper flakes or chili paste (This gives it an extra “kick,” especially if you add 2 tsps.)
Choice of oil (I use olive or sesame oil.)
3-5 garlic cloves
Chicken Strips Preparation
Cut chicken breast into 1 inch strips.
Dredge chicken in flour for a quick breading.
Heat (medium-high) a large skillet that has been coated with your choice of oil.
Cook chicken strips in a few cloves of minced garlic, oil and a few dashes of soy sauce until no longer pink.
Remove chicken from pan and deglaze pan with some of the vinegar.
Orange Chicken Sauce Instructions
Saute remaining garlic and then add orange marmalade, soy sauce, water, ginger, chili paste, red pepper flakes, and the rest of the vinegar.
Cook on medium – high heat until sauce begins to thicken slightly. Reduce heat. Initially, it will be very liquid and seem as if it won’t thicken, but it will. (Some choose to add 1/4 cup cornstarch to help aid that process.) This is also when I do a taste test, and ask myself those important questions. Do I want more of a kick to it? Then I add some more red pepper flakes. Is it not sweet enough? Add more marmalade Too sweet? Then I add a bit more soy sauce and rice vinegar. I love that this can be mastered into the perfect fit for your taste.
Pour chicken into skillet with sauce. It will continue to thicken.
You can add more water if sauce is too thick. (Taste test to see if additional seasoning needed.)