Tangerine Chicken
A flavorful dish featuring tender chicken coated in a sweet and tangy tangerine glaze, perfect for dinner or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup fresh tangerine juice Use fresh juice for best flavor.
- 2 pieces tangerines, zest
- 2 tablespoons soy sauce Low sodium option can be used.
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch To thicken the sauce.
- 2 tablespoons vegetable oil For cooking the chicken.
- Salt and pepper to taste
- Green onions for garnish
- Sesame seeds for garnish
Instructions
Marinate the Chicken
- In a bowl, mix the tangerine juice, tangerine zest, soy sauce, honey, minced garlic, and grated ginger. Add salt and pepper to taste.
- Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Refrigerate for at least 30 minutes, or preferably for a few hours.
Cook the Chicken
- Remove the chicken from the marinade, reserving the liquid.
- In a small bowl, combine the reserved marinade with cornstarch and stir until smooth.
- Heat vegetable oil over medium-high heat in a large skillet. Add the chicken and cook for about 6-7 minutes on each side, until golden brown and cooked through.
- Once cooked, remove the chicken from the skillet and let it rest.
Make the Sauce
- In the same skillet, pour in the marinade mixture and bring it to a simmer, stirring until it thickens.
- Slice the chicken and return it to the skillet, coating it with the thickened sauce. Heat together for another minute.
Serve
- Transfer the chicken to a serving platter. Garnish with sliced green onions and sesame seeds before serving.
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Notes
Allow leftovers to cool before storing in an airtight container in the fridge for 3-4 days or freeze for up to three months. You can also experiment with different garnishes such as cucumber slices or additional tangerine slices.