Orange Ginger Chicken

3 cups cooked rice
1 small bunch scallions (green and whites) sliced thinly
When rice is cooked put the scallions in and then fluff rice.

4 pieces boneless skinless chicken breast or thighs sliced into 1/2 in thin strips
Put chicken into a sealable bag along with
1 TB cornstarch
2 TB soy sauce
1 inch grated ginger
2 cloves grated garlic
1 tsp pepper
Let marinate for 1/2 - 1 hour

In a bowl combine
1 TB cornstarch
1 cup chicken broth
2 TB sesame seeds
4 tsp soy sauce
1 1/2 inch ginger grated
2/3 cup orange/apricot/peach marmalade (whichever one you want)

1/2 lg sweet onion sliced thinly
1 red bell pepper sliced thinly
1 bunch brocollini or broccoli sliced

Heat a mix of sesame oil and olive oil in a skillet till just smoking
Add chicken in batches if needed (add more oil if needed)
Discard marinade
Let chicken sit in Stir fry until chicken is golden on one side, flip over and cook other side till golden and slightly crisp
Remove from wok and keep warm
Stir fry onion and red bell pepper for a 2-3 min (add more oil if needed)
Add broccolini and stir fry till bright green and crisp tender
Remove from wok and keep warm
Pour the soy ginger sauce in wok and heat till boiling
Boil 1 min
Reduce heat and let simmer till slightly thickened
Add chicken, peppers and broccoli and heat thru
Ladle in bowls the chicken mix.
Take an ice cream scoop and fill with rice
Put the scoop of rice over the middle of the chicken.