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Marmalade Chicken Stir Fry

By Joanne Towns

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Marmalade Chicken Stir Fry

A delicious easy to make dinner for all the family. Perfect for using up any leftover marmalade at the back of the fridge or cupboard.


4 medium skinned, boned chicken breast halves, cut into small pieces

3 tablespoons light soy sauce

1 good sized head of broccoli, cut into florets

Thumb sized piece of ginger peeled and chopped into fine sticks

1 red pepper, cut into thin strips

3 tablespoons cornflour

2 tablespoons vegetable oil

1 shallot, diced

1 teaspoon orange zest

Pinch of dried red chilli flakes

2 cloves garlic, peeled & crushed

1 teaspoon dark sesame oil

100ml chicken stock

3 tablespoons Mackays Dundee Orange Marmalade

1 Orange, peeled, pith removed & segmented

1 Spring onion finely sliced

Made with
The Dundee Orange Marmalade


  1. Place chicken and soy sauce in a zip lock bag to marinate for at least fifteen minutes.
  2. Blanch or steam the broccoli.
  3. Drain chicken, reserving soy sauce for later and toss chicken in the cornflour.
  4. Heat vegetable oil in a large wok and brown chicken, in batches, over medium-high heat.
  5. Remove chicken from wok and add reserved soy sauce, onion, ginger, orange rind, chilli flakes, garlic and sesame oil.
  6. Fry for 2 – 3 minutes until the onion is soft and then add the red pepper strips. Fry for another minute. Stir in stock and marmalade to soy-sauce mixture, stirring until marmalade is melted.
  7. Return chicken to the wok, turn up the heat to high. Stir in the Broccoli, cook for another couple of minutes and serve garnished with orange segments and spring onion.

Time: 15 minutes

Makes: 4

Difficulty: Easy

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