CHICKEN IN A TANGY GINGER MARMALADE SAUCE.

Ingredients....500 gm of chicken thigh fillets, sliced into strips, 1 tbs of minced ginger, 4 spring onions thinly sliced, rice bran oil/ canola oil for cooking, 1 red capsicum, thinly sliced, 1 tbs of rice wine vinegar, 1 tbs of ginger marmalade, 3 tbs of lemon juice, cracked black pepper to taste. Place the chicken, ginger, spring onion and cracked black pepper in a medium dish. Toss well to combine. Heat a large pan or wok until very hot. Add 1 and 1/2 tbs of the oil and swirl it around to coat the pan/ wok. Stir fry the chicken mixture in 3 batches over a high heat until golden brown and cooked through. Reheat the pan/ wok in between each batch adding more oil when necessary. Remove the chicken from the pan/ wok and set aside. Reheat your pan/ wok and add the capsicum and cook till tender. Add the rice wine vinegar, marmalade, lemon juice and cracked black pepper. Stir to combine and slightly thickened. Add the chicken and cook until heated through. I serve this dish with steamed mixed grains, but there are no rules, it is your dish to enjoy.