Updated: Dec 20, 2020
1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1-2 teaspoons Sweet Dandelion Orange Ginger Seasoning
2 Tablespoons canola oil (or oil of your choosing)
1/2 cup orange juice
1/2 cup orange marmalade
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons honey
Optional garnishes: thinly sliced green onion and sesame seeds
Place flour and Sweet Dandelion Orange Ginger Seasoning in a large resealable plastic bag. Add cubed chicken to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm.
In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.