Tangerine Chicken
Tangerine chicken offers a delightful, zesty twist on a classic dish with tender chicken and refreshing tangerine flavors, perfect for weeknight dinners or special gatherings.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs Cut into bite-sized pieces
- 1 tablespoon olive oil For cooking
- 2 cloves garlic, minced For flavor
- 1 cup fresh tangerine juice Freshly squeezed for best flavor
- 2 tangerines, zested and segmented For added flavor and texture
- 2 tablespoons soy sauce For seasoning
- 2 tablespoons honey To add sweetness
- 1 tablespoon cornstarch For thickening the sauce
- 1/4 cup water To create slurry with cornstarch
- to taste Salt and pepper For seasoning
- Sliced green onions, for garnish Adds freshness for serving
- Sesame seeds, for garnish For added texture
Instructions
Preparation
- Start by cutting the chicken thighs into bite-sized pieces. Season them lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken, cooking for about 5-7 minutes or until it’s golden brown and cooked through.
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for about a minute until fragrant.
- In a separate bowl, combine the tangerine juice, tangerine zest, soy sauce, and honey. Pour this mixture over the chicken in the skillet.
- Bring the sauce to a gentle simmer and cook for another 5 minutes to allow the flavors to meld.
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the skillet while stirring continuously to thicken the sauce.
- Add the tangerine segments and stir everything together gently to avoid breaking the pieces.
- Cook for another 2-3 minutes, allowing the sauce to thicken slightly before removing it from the heat.
- Serve the tangerine chicken hot, garnished with sliced green onions and sesame seeds for added texture.
Notes
Use fresh tangerines for better flavor. Don’t overcrowd the skillet when cooking chicken for even cooking. Adjust sweetness and add heat according to taste. Let the dish sit briefly after cooking for flavors to meld.