Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 0.75 cup orange marmalade
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the chicken cubes bone-dry with paper towels to ensure a proper sear.
  2. Toss the chicken in a bowl with cornstarch, salt, and pepper until every piece is lightly and evenly coated.
  3. Heat neutral oil in a large carbon steel skillet or wok over high heat until shimmering.
  4. Add chicken in a single layer and sear until golden brown and cooked through (about 5-7 minutes), working in batches if necessary.
  5. In a small bowl, whisk together orange marmalade, soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
  6. Pour the sauce over the hot chicken in the pan. Toss constantly for 3-5 minutes until the marmalade melts and the pectin creates a thick, glossy syrup that clings to the meat.