Avg. rating 5 from 2 votes.Recipe Information
# of Servings: 4
Recipe Created By: Annmarie Conner
Ingredients
1/2 cup Kikkoman Teriyaki Marinade and Sauce*
1/3 cup orange marmalade
1 tsp crushed red pepper flakes
1/4 tsp ground ginger
1 Tbsp oil (vegetable or canola)
1 lb chicken breast (cut in thin slices)
1 lg red bell pepper (seeded and cut into thin strips)
1 cup onion (sliced)
1 Tbsp water
1 Tbsp cornstarch
Directions
In a small bowl, wisk together marmalade, teriyaki sauce, ginger and crushed red pepper flakes; set aside.
Heat oil in a wok or large fry pan over medium-high heat. Stir fry chicken for about 5 minutes (until no longer pink). Add peppers and onions. Stir fry until cooked (but still a bit crisp).
Add marmalade mixture.
In a small bowl, mix cornstarch and water until smooth. Then add to the wok.
Cook until sauce thickens (about 1-2 minutes).
Notes
*Kikkoman’s Teriyaki and Marinade (brewed in Walworth, WI) is safe for PN/TN/Sesame allergic. NOTE: It must say brewed in Walworth, WI.
Substitutions
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
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