Stir-fry citrus chicken
- Heat oil in a wok or large frying pan and stir-fry chicken strips in two batches over a high heat for five minutes to brown all over. Remove to one side.
- Add all the vegetables to the pan and stir-fry for two to three minutes to brown. Return chicken to the pan.
- Add marmalade, soy and fish sauces, and water. Stir-fry over high heat for five minutes until liquid is reduced and ingredients are cooked. Serve immediately with steamed rice on the side.