Season chicken nuggets with garlic, black pepper and paprika.

Heat oil in a large saucepan and add the nuggets. Stir-fry only until they turn white.

Add half a cup boiling water, onion, and peppers. Bring to a boil and simmer for five minutes, until the water is reduced and evaporates almost entirely.

Add another half cup boiling water and the jam and mix well. Cook for another 10 minutes until a thick, shiny glaze forms.

Add the scallions and mix well. Serve hot or cold.