Sweet 'n' Chicken Stir Fry


  • 2 tablespoons hot chili oil
  • 3 to 4 large skinless boneless chicken breasts cut into cubes
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped fresh gingerroot
  • 1 cup broccoli florets
  • 1 cup sliced onions
  • 1/2 jar Crosse & Blackwell® Orange Marmalade
  • 1/2 jar Dickinson's® Pure Patterson Apricot Preserves
  • 4 tablespoons stir fry sauce
  • 2 tablespoons cashews


  1. HEAT oil in nonstick frying pan over medium-high heat. Saute chicken until cooked through; remove from pan. Add garlic, ginger, broccoli and onions to pan and saute until soft, about 5 to 10 minutes. Return chicken to pan; add marmalade, preserves and stir fry sauce. Stir until heated through. Sprinkle with cashews, if desired, and serve.
  2. Substitute Dickinson's Seedless Red Raspberry or Boysenberry Preserves for the Apricot Preserves.

Yield: 6 servings