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Stir Fry’s are a dinner staple with my family. They are (generally) a low fat, low calorie, low budget… but very fulfilling meal that incorporates vegetables, meats (or not), and rice… all in one. They often come together very quickly too. Today’s lunch was a very easy version of the Asian dish Kung Pao Chicken. In all technicality, this is not your classic Kung Pao Chicken, however the chicken is marinated and cooked in an orange marmalade, and peanuts are added.

There was no written recipe base for this dish, as I have made so many Stir Fry’s, I doubt any of them have been exactly re-created. This Asian cuisine is so user friendly though, a specific recipe is usually not necessary.

Kung Pao Chicken (aka Orange Marmalade Chicken Stir Fry)

Serves 4 – 5, double as necessary


  • 2 large skinless chicken breasts, cut into strips
  • 1/2 cup orange marmalade
  • 1/4 cup peanuts (I used honey roasted because that’s all I had)
  • 1 bag frozen stir fry mix (peppers, onions (mine included broccoli too)
  • 1/4 cup soy sauce
  • 1 tbl cornstarch
  • Seasonings, as desired
  • 1 tbl Cornstarch
  • Water
  • Hot Cooked Rice


Combine chicken, marmalade and peanuts in 1 – 2 tablespoons of oil in wok or skillet. When chicken is nearly cooked through, add stir fry mix and soy sauce. You may need to add water throughout the cooking process. The key is to maintain a liquid base which you will thicken before serving. Once the dish is heated through, in a small cover-able cup, combine the cornstarch with 2 – 3 tablespoons of liquid… for me, I used equal amounts of water and soy sauce. Shake the cup until the cornstarch is dissolved, then add to stir fry. Let stand long enough to thicken. Serve over rice.