Cooking Index - Cooking Recipes & IdeasSweet-And-Sour Tangerine Chicken Stir-Fry Recipe - Cooking Index

Sweet-And-Sour Tangerine Chicken Stir-Fry

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
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBoned skinned chicken breast halves - cut crosswise
  Into 1/2"-thk strips
2 tablespoons 30mlSoy sauce
2 tablespoons 30mlCream Sherry
1 tablespoon 15mlGrated tangerine peel
1/2 cup 118mlFresh tangerine juice
2 tablespoons 30mlRice vinegar
2 teaspoons 10mlCornstarch
2 tablespoons 30mlPeanut oil
3   Garlic cloves - minced
2 teaspoons 10mlMinced peeled fresh ginger
1/8 teaspoon 0.6mlCayenne 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

Recipe Instructions

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.

Bon Appetit, December 2001


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