Orange Chicken with Snow Peas

2 tsp vegetable oil                                              ½ cup orange marmalade

3 cloves garlic, minced                                      2 Tbsp soy sauce

2 tsp minced ginger or bottled minced             1 ½ Tbsp brown sugar

          Ginger                                                        3 Tbsp rice wine vinegar

1 ½ pounds boneless skinless chicken             1/8  tsp red pepper flakes

          Breasts cut into 1 inch pieces                  8 ounces fresh snow peas, trimmed of

½ tsp Kosher salt                                                         the string (see tip)

¼ tsp black pepper                                             Sesame seeds, optional

2 Tbsp cornstarch                                              White rice

1/3 cup orange juice

Heat vegetable oil in large skillet or wok set to medium.  Add minced garlic and ginger and sauté for 30 seconds.  Sprinkle chicken with salt and pepper and add to pan.  Stir-fry until chicken is cooked through, about 5 minutes.

While chicken is cooking, whisk together corn starch and orange juice.  Whisk in marmalade, soy sauce, brown sugar, vinegar and red pepper flakes and set aside.

Add snow peas to chicken and cook for about 1 minute.  Add sauce to pan and increase heat if needed to bring to a simmer.  Cook for about 3-4 minutes or until sauce is thickened.  Serve over white rice and sprinkle with sesame seeds if desired.