CHICKEN IN A TANGY LIME MARMALADE SAUCE

Put 500gm of chicken thigh fillets sliced into strips in a bowl along with 2 tbs of minced ginger ,4 spring onions thinly sliced and cracked black pepper to taste . Toss well to combine . Heat a large pan and add 1 tbs of rice bran oil / canola oil , swirl to coat the pan . Add the chicken mixture and cook until golden brown , adding more oil as needed . Remove the chicken from the pan and set aside . Chop and thinly slice 1 red capsicum and add it to the pan with 1 tbs of white wine vinegar, 1 tbs of your favourite marmalade , 1 dsp of grated lime rind and finally 1 dsp of lime juice . Season to taste with cracked black pepper (and cayenne pepper optional ). Mix together and add the chickrn , cook uncovered till heated through over a low heat .