TANGERINE CHICKEN STIR-FRY
Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
- In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
- Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.
Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 6 g, TransFat 0 g
TANGERINE CHICKEN
Steps:
- Made marinade by whisking all ingredients together in a small bowl
- Cut the chicken and then toss with marinade and let marinate about 30 minutes
- Heat a saute pan or wok over medium high heat with canola oil
- Once hot add the chicken and quickly saute and remove from the pan.
- Add the mushrooms - saute until the mushroom just start to sweat then add the red peppers and tangerine peel
- Add the rice wine vinegar and tangerine juice bring to a boil, whisk in the corn starch
- Add the chicken, diced tangerines and green onions. Simmer about 1 - 2 minute so all the flavors meld together. Then fold in basil and serve. Optional - sprinkle with the top with toasted cashews
- Serve with rice - recommend coconut rice
CHINESE TANGERINE CHICKEN
Make and share this Chinese Tangerine Chicken recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown chicken in oil until no longer pink.
- Stir in the tangerine peel, ginger root and dried chiles.
- Fry for a mintue.
- Then add soy sauce and vinegar and sugar.
- Simmer for 15 minutes.
- Before serving discard chiles.
TANGERINE CHICKEN
From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.
Provided by Tinat51796
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
- Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
- Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
- Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.
TANGERINE CHICKEN UNDER A BRICK
Provided by Food Network
Categories main-dish
Time 9h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine.
- Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours.
- Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts.
- Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more.
- While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly.
- To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately.
TANGERINE CHICKEN TAGINE
My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. -Brenda Watts, Gaffney, South Carolina
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.
Nutrition Facts : Calories 503 calories, Fat 24g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 232mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 6g fiber), Protein 39g protein.
MOROCCAN CHICKEN TAGINE
Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.
Provided by Chef Kelly
Categories World Cuisine Recipes African North African Moroccan
Time 2h6m
Yield 6
Number Of Ingredients 18
Steps:
- Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set the remaining aside for another use.
- Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
- Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
- Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
- Serve chicken garnished with cilantro and almonds.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 35.8 g, Cholesterol 43.5 mg, Fat 20.4 g, Fiber 6.7 g, Protein 15.4 g, SaturatedFat 3.7 g, Sodium 1375.1 mg, Sugar 22.3 g
TANGERINE CHICKEN
Categories Chicken
Number Of Ingredients 14
Steps:
- 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; sauté 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.
SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY
Steps:
- 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; sauté 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.
ROASTED CHICKEN WITH TANGERINES AND OLIVES
Tangerine slices add sweetness and zest to this roasted chicken dish, which is great over couscous or alongside roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Pat chicken dry; arrange pieces, skin side up, in a roasting pan or on a rimmed baking sheet. Season with salt and pepper. Add tangerines and olives to pan. Roast 30 minutes.
- In a small bowl, whisk together tangerine juice and honey. Remove pan from oven, brush chicken with tangerine-juice mixture, and return to oven. Roast until chicken is golden and cooked through, about 10 minutes. Serve chicken with tangerines and olives.
Nutrition Facts : Calories 573 g, Fat 30 g, Fiber 1 g, Protein 53 g, SaturatedFat 7 g
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- In a small bowl combine soy sauce, teriyaki sauce, honey, tangerine juice and garlic. Preheat oven to 425F degrees. Arrange chicken pieces on a foil rimmed baking sheet skin side down. Sprinkle on the paprika. Drizzle chicken with olive oil and rub it around on both sides (this helps it from sticking to the pan). Sprinkle on the salt and pepper. Roast 30 minutes.
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