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Tangerine Chicken Stir Fry

Tangerine chicken stir fry
1 lb White meat chicken cut into cubes
1 lb stir fry vegetables or any combination of the following:
   Mushrooms, bell pepper, carrots, onions, snow peas
For the sauce:
1 TBSP Sesame oil
2 TBSP Hoisin
1 1/2 TBSP Just Jan's Tangerine Marmalade
1/2 tsp Asian spice blend -  sweet peppers, garlic, ginger, black pepper, galangal, hot peppers, lemon grass, basil and cilantro.
​1 TBSP Just Jan's Tangerine Sriracha - if you desire a spicier stir fry,  just add a bit more.
2 Tsp. Soy Sauce
2 Tsp Sesame Seeds lightly toasted in a pan to mix into finished stir fry.
Heat the wok on medium high heat and cook the chicken using half the sauce.  Cook until done, about 4-6 minutes.  Remove chicken and set aside.  In the remaining sauce cook the vegetables until desired doneness.  Add the chicken back in and heat thoroughly.  Remove from heat and toss in the toasted sesame seeds.  Serve with your choice of rice.

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