Spicy Orange Chicken (Beef)

 

2 tablespoons corn oil

1 pound boneless, skinless chicken breasts cubed

or 1 pound beef thinly sliced

2 cloves garlic, minced

1 tablespoon fresh grated ginger

2 tablespoons corn starch

1 cup cool chicken broth

or if using beef substitute with 1 cup beef stock

¼ cup light soy sauce (kikkoman brand)

¼ dry sherry or white wine

¼ cup orange marmalade

½ teaspoon crushed dried red pepper

 

In a wok or large skillet, heat corn oil over medium-high heat.  Add chicken 1/3 at a time.  Stir fry 3 minutes or until browned.  Return all chicken to wok.    Add garlic and ginger.  Stir fry 1 minute.  Stir together remaining ingredients.  Stir into chicken.  Stirring constantly, bring to boil over medium heat and boil 1 minute.  If desired serve over rice.