Wash the spring onions, slice them diagonally and set aside.

Pour all of the oil into a deep frying pan. Bring it to the boil over a medium heat.

While the oil is heating up, cut your chicken into 1 inch cubes.

Place them in a deep bowl with the flour and garlic.

Mix well until the chicken is well coated.

When the oil is hot (a piece of chicken should start sizzling when placed into the oil) cook the chicken for 3 – 4 minutes on each side until cooked all the way through (the chicken should have clear juices when cut in half).

While the chicken is cooking, place the marmalade and water in a second frying pan, stir and bring to the boil. Boil for 3 minutes on a high heat until it becomes a thick sauce, stirring constantly.

Drain the chicken on a few sheets of kitchen roll on a plate for a minute or two and then place it in the sticky marmalade sauce and stir until all pieces are coated.

Serve with cooked peppers, onions and boiled rice.

I hope you enjoy my recipe, it is one of my favourite dinners to cook and eat!