Sticky Orange Marmalade Chicken Stir Fry
A sweet, savory, spicy, tangy orange marmalade stir fry sauce for crispy fried chicken, peppers, and snow peas. See the "Tips" section for an oven-baked variation! Works great with homemade Blackberry Blood Orange Marmalade.
Equipment
- Large sauté pan or wok
- Saucepan or pot for pan frying
Ingredients
SAUCE
- ¼ c. soy sauce
- ½ c. orange marmalade
- 1 TBSP rice vinegar
- 2 garlic cloves minced
- 1 tsp sesame oil
- ½ tsp red pepper flakes or to taste
- 1 TBSP water
STIR FRY
- 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 tsp kosher salt
- 2 tsp garlic powder
- ¾ cup cold water
- vegetable oil for frying
- 2 bell peppers 1 red and 1 yellow, sliced
- 2 cups snow peas sliced
- cooked jasmine rice for serving
- chopped green onions and sesame seeds (optional)
Instructions
- Pour vegetable oil into a wide saucepan or pot until it is about half an inch deep. Preheat the oil to 375°F (190°C).
- Prepare the sauce: In a small bowl or measuring cup, combine the sauce ingredients (soy sauce, marmalade, rice vinegar, minced garlic, sesame oil, red pepper flakes, and 1 TBSP water). Set aside.
- Prepare the chicken: Place the chicken in another bowl. Add the cornstarch, flour, salt, and garlic powder, and stir to coat the chicken. Add ¾ cup of water and combine until it has a batter-like consistency.
- Place the batter-coated chicken pieces into the hot oil, separating the pieces. Be careful not to overcrowd the pan. You may have to cook the chicken in two or three batches, depending on the size of the pan. Fry the chicken, turning once, until it is deep golden brown and cooked through, about 5-8 minutes. Remove the chicken from the oil and let drain on a paper towel lined sheet pan.
- Make the stir fry: In a large sauté pan or wok, heat 1 TBSP vegetable oil (you can use some of the leftover frying oil) over medium-high heat. Add the bell peppers and snow peas, and stir fry until the veggies are slightly softened and blistered around the edges, about 3 minutes. Add in the sauce and the cooked chicken; stir until the meat and veggies are coated. Once the sauce has thickened slightly, turn off the heat. Serve over rice. Sprinkle with chopped green onions or sesame seeds, if desired.
TIPS
- You can use chicken breasts instead of chicken thighs. Prepare the same way, although breast pieces will cook slightly quicker (4-6 minutes).
- If you don't want to use marmalade, you can substitute 1/2 cup of orange juice (preferably freshly squeezed), the zest of one orange, and 1/4 cup of brown sugar. The resulting sauce may not be quite as sticky, but it will be just as delicious!
- To make an oven-baked version: Combine the cornstarch, flour, garlic powder, and salt in a medium bowl. Beat 1 egg with a little water in a separate bowl. Add the chicken pieces to the egg and toss to coat. Take the egg-coated chicken pieces one at a time and coat them thoroughly in the flour mixture. Spread the coated chicken in a single layer on a foil- or parchment-lined sheet pan that’s coated in a thin layer of vegetable oil (use a pastry brush to spread about a tablespoon of oil on the parchment or foil). Cook the chicken in a preheated 400°F (205°C) oven for 15 minutes, flip the pieces over, then cook for another 10-15 minutes until golden brown and crisp. Then continue with step 5 above.
- To freeze the chicken for later use: Spread the cooked chicken in a single layer on a baking dish, then place it in the freezer for at least 2 hours. Put the frozen chicken in a freezer-safe bag or container. When ready to use, spread the frozen chicken pieces on a baking dish and put it into a cold oven. With the chicken in the oven, heat the oven to 300°F to defrost the meat and crisp it up, about 10-15 minutes. After combining the sauce ingredients, continue with step 5 above.
