Ingredients:
500g (1lb) chicken fillets, cut into paper-thin strips
5cm (2 inch) piece of ginger, cut into thin slices
4 spring onions, sliced
oil, for cooking
1 red capsicum, sliced
1 tablespoon mirin
1 tablespoon lime marmalade
2 teaspoons grated lime rind
2 tablespoons lime juice

Method:
Put the all chicken, the ginger, the spring onion and some ground black pepper in a small dish. Toss them well.

Heat the wok until it will become hot and add 1 tablespoon of oil and swirl it around to coat the side of the wok.

Stir-fry all the chicken mixture in three small batches over very high heat for about 3 minutes each batch, or until it will become golden brown and well cooked through.

Reheat the wok in between each batch, in the mean time adding more of the oil when you think it is necessary. Then remove the chicken from the wok and set it aside.

Reheat the wok and add the capsicum and stir-fry it for about 30 seconds or so. Then add the mirin, the marmalade, the lime rind and the juice, and season them well with salt and ground black pepper.

Then cover it and steam for about 1 minute or so. Then add all the chicken and cook it, uncovered, for about 2 minutes or so, or until it will become well heated through.

Chicken in Tangy Lime Marmalade Sauce Recipe