3 tbsp apricot jam, orange or ginger marmalade (I used pineapple jam)
2 tbsp cider vinegar
1 clove garlic, minced
1 tsp fresh ginger, finely grated
Instructions
Preheat the oven to 350ºF.
Whisk sauce ingredients together until blended; set aside.
Toss the chicken with the cornstarch until thoroughly coated and then toss with the egg.
Heat a sauté pan over high heat and add the oil. Add the chicken and sauté for about 3 minutes or until browned. Add the sauce and stir well to coat.
Remove the pan from the heat and place in the oven (or transfer the chicken and sauce to an ovenproof baking dish) and bake uncovered for about 20 minutes, stirring occasionally.
Add the onion and peppers halfway through cooking, stirring to coat with the sauce. Serve immediately.