Chinese Chicken Stir-fry with Orange Sauce
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Try adding a citrus twist to a stir-fry by adding Robertson’s Golden Shredless marmalade with soy sauce and hot chicken stock to a chicken and vegetable stir-fry.
Serves 4
What you need
- 2 tbsp Robertson’s Golden Shredless marmalade
- 4 tbsp soy sauce
- 50ml hot chicken stock
- 1 tbsp vegetable oil
- 350g chicken stir-fry strips
- 1 pack ready prepared stir-fry vegetables
- wok
How to make it
- In a small jug whisk the marmalade, soy sauce and chicken stock together and leave to one side until required.
- Heat the oil in a wok then add the chicken and sir-fry over a moderate heat for about 8-10 minutes until the chicken is browned.
- Add the vegetables and continue to stir-fry for 5 minutes.
- Pour the sauce into the wok and stir-fry for a couple of minutes until the sauce is hot and the chciken is cooked.
Hints and tips
- For extra flavour try adding some fresh ginger and chillies.
- Serve with noodles or steamed rice.
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