Orange Chicken

3 chicken breasts, in 1-inch cubes
1/2 cup orange marmalade
1 tbsp. low sodium soy sauce
1 tbsp. rice vinegar
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 tsp. salt
2 tbsp. water

In a mixing bowl, whisk together the orange marmalade, rice vinegar, garlic, red pepper flakes, salt, and water until well combined.

Put oil in a frying pan and pan fry the cubed chicken until done. Remove from pan and set aside.

In the same pan, add the sauce and cook for a few minutes on medium heat, ensuring the sauce does not burn. Add the chicken breast and stir to coat.

Serve over cooked rice.

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