Best 2 Tangerine Chicken Stir Fry Recipes
**Introduction**
Are you craving a delightful and flavorful dish that combines the sweet and zesty flavors of tangerines with the savory goodness of chicken? Look no further than our collection of tantalizing Tangerine Chicken Stir-Fry recipes! Bursting with vibrant colors and a harmonious blend of tangy, sweet, and savory flavors, these recipes are sure to tantalize your taste buds and leave you craving more. Whether you prefer a classic stir-fry bursting with fresh vegetables, a simplified version using frozen ingredients, or a unique take with a creamy sauce, we have the perfect recipe for you. So, gather your ingredients, prepare your wok or skillet, and embark on a culinary journey that will transport you to the vibrant streets of Asia.
**Recipes in the Article:**
1. **Classic Tangerine Chicken Stir-Fry:** This timeless recipe captures the essence of this dish with fresh and vibrant flavors. Tender chicken pieces are coated in a delicious marinade and stir-fried with an array of colorful vegetables, resulting in a harmonious blend of flavors and textures.
2. **Simplified Tangerine Chicken Stir-Fry with Frozen Vegetables:** Short on time or fresh produce? This simplified version utilizes frozen vegetables, making it a convenient and flavorful option. With just a few simple ingredients and easy-to-follow steps, you can create a delicious stir-fry that's perfect for busy weeknights.
3. **Creamy Tangerine Chicken Stir-Fry:** For those who love a rich and creamy sauce, this unique take on Tangerine Chicken Stir-Fry is sure to impress. A luscious cream sauce infused with tangerine juice and zest adds a velvety texture and enhances the flavors of the chicken and vegetables, creating a decadent dish that will leave you wanting seconds.
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 STIR-FRY
I love tangerines and their tart taste! I found this recipe in Good Housekeeping, and with the chicken, rice and vegetables in it, it's a meal-in-one.
Provided by TasteTester
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
- In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
- Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
- To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
- To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
- Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
- To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
- Use fresh ingredients: The fresher your ingredients, the better your stir-fry will taste. If possible, use organic or locally grown produce.
- Cut your vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still raw.
- Don't overcrowd the wok or skillet: If you add too much food at once, it will not cook evenly. Cook the food in batches if necessary.
- Stir-fry over high heat: This will help the vegetables stay crisp and prevent them from becoming soggy.
- Add the sauce at the end: This will help prevent the sauce from burning.
- Serve immediately: Stir-fries are best served hot and fresh. If you need to make it ahead of time, reheat it gently over low heat until warmed through.
Conclusion:
Tangerine chicken stir-fry is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The combination of sweet, tangy, and savory flavors is sure to please everyone at the table. With a few simple tips, you can easily make this dish at home. So next time you're looking for a flavorful and healthy meal, give tangerine chicken stir-fry a try!
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