Prep Time 25 min
Cook Time 15 Min
Servings 6
Difficulty Easy


  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 3 tablespoons Peanut Oil divided
  • 1 medium red bell pepper, cored, seeded and cut into 1-inch pieces
  • 1 medium green bell pepper, cored, seeded and cut into 1-inch pieces
  • 4 green onions, sliced on a diagonal
  • 2 teaspoons minced garlic
  • 2 teaspoons minced gingerroot
  • 1/4 teaspoon crushed red pepper or to taste
  • 1/4 cup reduced sodium soy sauce
  • 1/2 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1 cup dry roasted peanuts
  • 1 teaspoon dark sesame oil
  • hot cooked rice


  • Step 1

    TOSS together chicken and cornstarch in small bowl. Heat 1 tablespoon oil in large skillet or wok on medium-high heat. Add half of chicken. Stir-fry 3 to 5 minutes or until no longer pink in center and internal temperature reaches 165°F. Remove from skillet. Repeat with remaining chicken.

  • Step 2

    ADD remaining oil, red and green peppers to skillet, stir-frying 30 to 45 seconds. Add green onions, garlic, gingerroot and crushed red peppers, cooking 15 seconds more. Remove pan from heat.

  • Step 3

    ADD soy sauce, orange marmalade, chicken, peanuts and sesame oil to pan. Cook and stir until heated through. Serve with steamed white or fried rice.

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