Ingredients
2 tablespoons oil
2 pounds cubed chicken
Freshly ground black pepper to taste
1/3 cup orange marmalade
4 tablespoons balsamic vinegar
1 tablespoon soya sauce
2 scallions, whites and greens, finely chopped
1 inch grated ginger root
1 tsp cornstarch
Directions
In a large pan, heat the oil over medium-high to high heat.
When the oil is hot and ripples, add the chicken and brown for 5 minutes. Cook until the chicken is tender and cooked
through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar, soya sauce, cornstarch and grated ginger (taste and adjust as
required). Add to the chicken and cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze.
Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula
greens.