Heat the oil in a large frying pan and cook the chicken pieces until brown
Add the chicken stock, marmalade and soy sauce. Simmer for 15 minutes
Remove the chicken from the pan and return to the heat. Mix the cornflour and water in a cup or mug, then add to the sauce and stir thoroughly
Add the chicken to the pan and return to the heat until the sauce has thickened and the chicken is piping hot
Serve with boiled rice and Chinese vegetables
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