- ⅓ c (80 ml) chicken broth
- ⅓ c (80 ml) orange marmalade
- 2 tbsp (30 ml) soy sauce
- ½ tsp garlic powder
- Pinch of red pepper flakes
- 2 tbsp (30 ml) olive oil, divided
- 1 red bell pepper, coarsely chopped
- ½ purple onion, coarsely chopped
- 1 lb (455 g) chicken thighs, boneless, skinless, cut into bite-size pieces
- ¼ c (35 g) cornstarch
- Optional garnish: sliced green onions
- 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 (15 ml) 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 (15 ml) of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off any excess. Add the chicken to the pan, being careful not to overcrowd the pan. You may have to do this in a couple 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 if desired.
- Shawn’s Tip: If you like your sauce thicker, make a quick slurry by combining 1 teaspoon of cornstarch with 1 tablespoon (15 ml) of water, then pour it into the sauce in your pan and stir. Let it bubble, and it will begin to thicken. Variation: Boneless, skinless chicken breast can be used to substitute for the chicken thighs.
Source:Cooking With Books
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