Tangerine Ginger Chicken
Tangerine Ginger Chicken
Tangerine Ginger Chicken is a Chinese recipe categorized as dinner, main course, with 15 min of prep, 20 min of cooking, and 35 min total. It yields 4 servings.
Tangerine Ginger Chicken combines boneless skinless chicken thighs, fresh ginger, fresh tangerine juice, and finely grated tangerine zest using high-heat stir-frying.
Nutritional Information (per serving)
Each portion of Tangerine Ginger Chicken delivers a bright, protein-forward balance with just enough zest to keep dinner lively.
| Nutrient | Amount |
|---|---|
| Calories | 400 |
| Protein | 30g |
| Fat | 15g |
| Carbohydrates | 39g |
| Fiber | 3g |
| Sodium | 800mg |
Ingredients
- 1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces (570g)
- 1/2 teaspoon kosher salt (3g)
- 1 tablespoon neutral oil (15mL)
- 1 red bell pepper, sliced (150g)
- 1 small yellow onion, sliced (120g)
- 1 tablespoon fresh ginger, grated (15g)
- 2 garlic cloves, minced (6g)
- 3/4 cup fresh tangerine juice (180mL)
- 1 teaspoon finely grated tangerine zest (2g)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 tablespoon honey (21g)
- 1 tablespoon rice vinegar (15mL)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water (15mL)
- 1/4 teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil (5mL)
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (9g)
Utensils
- Cutting board
- Chef’s knife
- Grater
- Measuring spoons
- Mixing bowl
- Small bowl
- Spoon or spatula
- Skillet
- Tongs or spatula for flipping chicken
- Bowl for marinating
- Lid or plastic wrap (for covering)
- Sieve (optional, for corn starch slurry)
- Serving dish
- Serving utensils
Step by Step Instructions
- Season the chicken thighs with the kosher salt.
- Whisk the tangerine juice, tangerine zest, soy sauce, honey, and rice vinegar, and mix the cornstarch with the water in a separate cup.
- Heat the neutral oil in a large skillet over medium-high heat and cook the chicken for 6 to 8 minutes, until browned and every piece reaches 165°F (74°C); transfer it to a plate.
- Add the bell pepper and onion and stir-fry for 4 minutes, then add the ginger, garlic, and red pepper flakes and cook for 30 seconds.
- Pour in the tangerine sauce and boil for 2 minutes, then stir in the cornstarch slurry until glossy.
- Return the chicken and its juices and toss for 1 minute.
- Remove the Tangerine Ginger Chicken from the heat, drizzle with toasted sesame oil, and finish with green onions and sesame seeds.
Variations & Serving Suggestions
- Replace chicken thighs with equal-weight chicken breast and cook to 165°F (74°C).
- Reduce honey to 2 teaspoons for a tarter sauce.
- Omit red pepper flakes for a mild sauce.
Every bite of this whimsical jubilee shines brightest when the sauce clings to all the components, so be sure to serve it hot and share the vibrant experience at the table.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Tangerine Ginger Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Tangerine Ginger Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowls, whisk, large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Helpful Recipe Tips & FAQs
Can I use bottled tangerine juice?
Use unsweetened bottled tangerine juice and add the measured fresh zest; avoid juice blends with added sugar.
Can I use chicken breast?
Replace thighs with equal-weight chicken breast pieces and remove them at 165°F (74°C).
How can I reduce the sweetness?
Reduce the honey from 1 tablespoon to 2 teaspoons while keeping the rice vinegar unchanged.
Can I prepare the sauce ahead?
Whisk the tangerine juice and zest, soy sauce, honey, and vinegar up to one day ahead. Make the slurry just before cooking.