Step 1

In a bowl, combine marmalade, soy sauce, vinegar, ginger, garlic, salt, and red pepper flakes to taste. Set aside.

Step 2

(Optional) Start steaming rice according to the back of package instructions.

Step 3

Cut chicken breasts into bite-sized pieces that are roughly 1-inch (or a little smaller) cubes.

Step 4

Add oil to a large skillet over medium-high heat. Preheat pan until hot. Add chicken cubes and cook on one side for 3 minutes. Flip chicken cubes to the other side and let cook for 3-5 more minutes until chicken reaches at least 165℉. If chicken isn’t quite done, sauté for an additional 1-2 minutes.

Step 5

Remove chicken from pan with a slotted spoon, placing in a bowl to rest. Drain any juice out of the pan.

Step 6

Add sauce to the skillet and let reduce for 4-6 minutes over medium-high heat until orange sauce darkens and thickens to a syrup. Stir often. Keep in mind that the sauce will thicken more once cooled!

Step 7

Toss chicken into orange sauce. Serve over rice if desired. Garnish with scallions and sesame seeds.