Thinly slice the chicken across the grain. Combine the soy, marmalade and lime juice together. Spoon 2 tablespoons over the chicken and stir to coat. Set the rest aside.
Heat the wok over high heat until hot. Add 1 teaspoon of oil and swirl to coat the wok. Add one third of the chicken and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and chicken in two batches.
Add the remaining oil then the Fioretto®, stir-fry for 1 minute, add 1 tablespoon of water, cover and steam for 1 minute. Remove lid, stir-fry for a further 30 seconds or until water evaporated. Return the chicken, add the snow peas and reserved soy mixture. Stir-fry for 1-2 minutes, until the snow peas are cooked. Add green onions, stir-fry for 30 seconds. Serve with rice and lime wedges.