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    HOME » Recipes » For Two

    Published: May 20, 2015 · Modified: Sep 22, 2021· This website generates income via ads ·

    Sticky Lemon Marmalade Chicken

    Jump to Recipe Print Recipe Pin Recipe

    An unfortunate incident with a recent batch of Meyer Lemon Marmalade was the inspiration for this recipe. Sticky Lemon Marmalade Chicken

    When you are living in a house that is on the market, the last thing you should do is start making marmalade. I'll guarantee you that the phone will ring and someone will want to tour the house. When this happens, turn off the stove, pour the marmalade in a big jar, get in the car and drive off. Park around the corner until you see them leave, then get back to the house asap. Pour the marmalade back into the pot and start cooking it over again. If you don't cook it over again, it will be runny and not set completely. This I know for a fact.

    But, when faced with a jar of liquidy marmalade and a new wok, opportunity knocks. I decided to use the liquid part of the marmalade to make lemon chicken stir fry. This delicious dish is why I see the marmalade incident as a happy accident. This was so easy to make and so tasty.

    Sticky Lemon Marmalade Chicken at theeggfarm.com

    If you have a good wok, definitely use it to make this dish. If not, a good cast iron pan or skillet will work.

    sticky lemon chicken600

    If you don't have homemade Meyer lemon marmalade, buy a jar at the store and use that. If you can't find lemon marmalade, use orange and call this sticky orange chicken stir fry. I happen to love Meyer lemons because they bridge the gap between sour lemon and sweet orange. The marmalade gives you that sweet, tart, sticky sauce.

    Sticky Lemon Marmalade Chicken

    Chinese take-out favorite, Lemon Chicken, made sticky and sweet with marmalade.
    3.67 from 3 votes
    PRINT Pin
    Prep Time 15 mins
    Cook Time 13 mins
    Total Time 28 mins
    Course Main Course
    Cuisine American, Chinese
    Servings 2 servings
    Calories 745 kcal

    Equipment

    • Small saucepan
    • Mesh sieve
    • Medium bowl
    • Wok or large skillet

    Ingredients
      

    • ¼ cup lemon or orange marmalade
    • 2 boneless skinless chicken breasts, (about 12-14 ounces), cut into 1 inch cubes
    • 2 tablespoons peanut oil divided
    • 2 large cloves garlic finely minced
    • 1 teaspoon finely minced fresh ginger more if you like ginger
    • ½ medium sweet white onion cut into 1" dice
    • 3 tablespoons soy sauce
    • ¼ teaspoon salt
    • 1 teaspoons sugar
    • 1 tablespoon sweet Thai chili sauce (if you like a little heat)
    • 1 scallion sliced, as garnish
    • 2 cups hot cooked steamed white rice

    Instructions
     

    • Heat the marmalade on the stove over low heat until melted. Add a little water if it doesn't thin out when heated.
    • Pour the marmalade through a fine mesh strainer reserving the liquid. Set the marmalade "liquid" aside.
    • You can use the rind portion as garnish or just discard it.
    • Cut the chicken into bite sized pieces. Toss them in a bowl with 1 tablespoon of the peanut oil and set aside.
    • Heat your wok or skillet to medium high heat. Pour the remaining 2 tablespoons of peanut oil into the hot wok.
    • Add the garlic and minced ginger and stir just until they become fragrant. Be careful not to burn them.
    • Add the onion and cook with the garlic and ginger for an additional minute or two until the onion softens.
    • Add the chicken and stir until it is cooked through and slightly browned. Make sure it is cooked through but not too long or it will dry out.
    • Pour the soy sauce around the edge of the pan followed by the marmalade and sweet chili sauce.
    • Stir about a minute, until the sauce is combined and slightly thickened. Be careful not to allow it to burn. Stir in the sugar.
    • Taste the sauce and sprinkle the salt in if you like it saltier.
    • Serve hot over steamed white rice and garnish with scallions.

    Nutrition

    Nutrition Facts
    Sticky Lemon Marmalade Chicken
    Amount per Serving
    Calories
    745
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    4
    g
    20
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    145
    mg
    48
    %
    Sodium
     
    2173
    mg
    91
    %
    Potassium
     
    1037
    mg
    30
    %
    Carbohydrates
     
    83
    g
    28
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    32
    g
    36
    %
    Protein
     
    56
    g
    112
    %
    Vitamin A
     
    153
    IU
    3
    %
    Vitamin C
     
    9
    mg
    11
    %
    Calcium
     
    64
    mg
    6
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword chicken, lemon, marmalade, sticky
    Tried this recipe?Let us know how it was!

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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