To Hell in a Handbasket

Adapted from original recipe by Stephanie Gallagher.

I wanted something new tonight for dinner, so I found this basic chicken dish for my family of picky eaters.

Prep Time: 10 minutes
Cook Time: 5-10 minutes

Ingredients

• 1 lb. boneless chicken breast (cut into 1-inch pieces)
• 1/3 cup corn starch
• 1/4 cup soy sauce
• 1/2 cup orange marmalade
• 1 tbsp minced garlic
• 1 tsp minced ginger (or dried ginger works too)
• 1/4 tsp crushed red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 2 tsp canola oil

Directions

1. Place chicken breast pieces in a gallon-size zip-top plastic bag.  Add cornstarch.  Toss to coat.
2. In a small bowl, whisk together the soy sauce, orange marmalade, garlic, ginger, and red pepper flakes.  Season with salt and pepper to taste.
3. Heat wok or large deep skillet over high heat.  Add canola oil.  Add chicken.  Stir-fry until the chicken is no longer pink.
4. Pour the sauce over the chicken.  Stir-fry to coat the chicken.

Serve immediately with hot rice.