Spicy Tangerine Chicken Stir Fry
This tangerine chicken recipe pairs the juicy chicken breast with a tangerine sauce that's a little spicy, a little sweet, and a lot of savory.
Servings: 6
Equipment
- Wok or Skillet
Ingredients
- 2 chicken breasts boneless skinless, cut into 1-inch cubes
- ¼ Cup tangerine juice
- canola oil
- 2 eggs beaten
- 1 Tablespoon cornstarch
- 3 green onions diced
- 1 red bell pepper diced
- 1 tangerine peeled and separated
For the Garnish:
- sesame seeds toasted
For the Sauce:
- ¾ Cup tangerine juice
- 2 Tablespoon soy sauce
- 3 Tablespoon hoisin sauce
- 1 Tablespoon red chili paste
- 2 Tablespoon brown sugar
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- 1 Teaspoon garlic paste
- 1 Teaspoon ginger paste
- ¼ Teaspoon red pepper flakes
For the Cornstarch Slurry:
- 1 Tablespoon cornstarch
- 1 Tablespoon water
Instructions
- Cut chicken into 1-inch pieces and add to a bowl with tangerine juice. Cover and marinate for 2 hours.
- Heat 2 inches of oil in a wok to about 300 degrees F.
- Combine tangerine juice, soy, hoisin, red chili paste, brown sugar, garlic paste, ginger paste, and red pepper flakes in a jug with a pour spout and whisk well.
- Pour into a saucepan and cover. Heat until mixture starts to boil, then uncover and simmer for 10 minutes.
- In a medium mixing bowl, whisk the eggs, cornstarch, salt, and pepper. Add the chicken and toss to coat.
- Add chicken to the wok and fry for 5 minutes. Remove and set on a wire rack lined baking sheet to allow excess oil to drip off.
- Make cornstarch slurry by whisking cornstarch and water. Add cornstarch slurry to the saucepan and whisk. Turn off the heat but keep the saucepan on the stove top to thicken.
- Toss chicken, peeled tangerines, and diced bell pepper in the sauce. Garnish with green onions and sesame seeds. Serve over rice.
Notes
Marinate the chicken: For the best flavor, marinate your chicken in tangerine juice for at least 2 hours. This will help to tenderize the meat and infuse it with the tangerine flavor.
Get your wok hot: Before frying your chicken, make sure the canola oil in your wok is hot enough (around 300 degrees F). This will give you a nice, crispy exterior on your chicken pieces.
Don't rush the sauce: Allow the tangerine sauce to simmer for 10 minutes after it starts to boil. This will help the flavors to meld together and the sauce to thicken.
Garnish before serving: Before serving, garnish your tangerine chicken with diced green onions and sesame seeds. Not only will this add a pop of color, but it will also give your dish a bit of extra texture and flavor.
Get your wok hot: Before frying your chicken, make sure the canola oil in your wok is hot enough (around 300 degrees F). This will give you a nice, crispy exterior on your chicken pieces.
Don't rush the sauce: Allow the tangerine sauce to simmer for 10 minutes after it starts to boil. This will help the flavors to meld together and the sauce to thicken.
Garnish before serving: Before serving, garnish your tangerine chicken with diced green onions and sesame seeds. Not only will this add a pop of color, but it will also give your dish a bit of extra texture and flavor.
Nutrition
Calories: 192kcal | Carbohydrates: 19g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 967mg | Potassium: 502mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1019IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg
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