Sweet-And-Sour Tangerine Chicken Stir-Fry Recipe - Cooking Index
Sweet-And-Sour Tangerine Chicken Stir-Fry Recipe - Cooking Index
This quick dish gets its flavor from fresh tangerine peel as well as the fruit's juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.
Type: Chicken, Poultry| 1 lb | 454g / 16oz | Boned skinned chicken breast halves - cut crosswise |
| Into 1/2"-thk strips | ||
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Cream Sherry |
| 1 tablespoon | 15ml | Grated tangerine peel |
| 1/2 cup | 118ml | Fresh tangerine juice |
| 2 tablespoons | 30ml | Rice vinegar |
| 2 teaspoons | 10ml | Cornstarch |
| 2 tablespoons | 30ml | Peanut oil |
| 3 | Garlic cloves - minced | |
| 2 teaspoons | 10ml | Minced peeled fresh ginger |
| 1/8 teaspoon | 0.6ml | Cayenne pepper |
| 1 | Red bell pepper - cut into | |
| Matchstick-size strips | ||
| 15 | Snow peas - trimmed | |
| 1 | Green onion - chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; saute 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate.
Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes.
Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
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