Tangerine Chicken Recipe

Chinese-American · Main course · 30 min total

This vibrant stir-fry combines tender chicken with a glossy, tangy-sweet tangerine sauce, brightened with fresh ginger and garlic. Quick enough for a weeknight, yet impressive enough for guests.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 cup fresh tangerine juice (from about 3 tangerines)
• 2 tablespoons tangerine zest
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced for garnish

Instructions

1. In a bowl, toss chicken with soy sauce and cornstarch until coated. Let marinate 10 minutes.
2. In a small bowl, whisk together tangerine juice, zest, honey, rice vinegar, hoisin sauce, and sesame oil. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer; cook without stirring for 2 minutes until browned. Stir-fry until cooked through, about 4 minutes. Remove chicken and set aside.
4. Reduce heat to medium. Add garlic, ginger, and red pepper flakes; stir-fry 30 seconds until fragrant.
5. Pour in the tangerine sauce mixture and bring to a simmer. Cook 2 minutes until slightly thickened.
6. Return chicken to the pan, toss to coat in sauce, and cook 1 minute. Garnish with green onions and serve immediately over rice.

Tips

• For extra flavor, use a mix of tangerine juice and orange juice if tangerines are not available.
• Serve with steamed jasmine rice and steamed broccoli for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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