- 1 lb. of boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/3 cup of cornstarch
- 1/4 cup of low-sodium soy sauce
- 1/2 cup of orange marmalade
- 1 Tbsp. of minced garlic
- 1 tsp. of minced ginger
- 1/4 tsp. of red pepper flakes
- kosher salt and freshly-ground black pepper, to taste
- 2 tsps. of canola oil

Place chicken breast pieces in a gallon-size zip-top plastic bag. Add cornstarch. Toss to coat.

In a small bowl, whisk together the soy sauce, orange marmalade, garlic, ginger and red pepper flakes. Season with salt and pepper to taste.

Heat wok over high heat. Add canola oil. Add chicken. Stir-fry until the chicken is no longer pink.

Pour the sauce over the chicken. Stir-fry to coat the chicken.
Serve immediately with hot rice.

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