Best 2 Tangerine Chicken Stir Fry Recipes

Tangerine chicken stir fry is a delightful dish that blends the vibrant flavors of citrus with the savory richness of chicken and vegetables. This popular dish is a staple in many Chinese restaurants, and with the right recipe, you can easily recreate this flavorful dish at home. Whether you prefer a classic version or a more contemporary interpretation, there are countless variations to explore. In this article, we will guide you through the culinary adventure of finding the best tangerine chicken stir fry recipe that suits your taste preferences and dietary needs. So, prepare to embark on a journey of taste and discover the perfect recipe for a tantalizing tangerine chicken stir fry that will leave your taste buds dancing.

Here are our top 2 tried and tested recipes!

TANGERINE CHICKEN STIR-FRY

Tangerine Chicken Stir-Fry image

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

Ingredients

1/2 cup fresh tangerine or orange juice
1/3 cup soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2 cups fresh broccoli florets
4 oz whole fresh mushrooms, cut into quarters
1 can (8 oz) sliced water chestnuts, drained
2 tablespoons water
1/4 cup finely chopped fresh cilantro

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

Tangerine Chicken Stir-Fry image

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

Ingredients

2 -3 tangerines
1/4 cup dry sherry
1 tablespoon grated peeled fresh ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
1 cup quick-cooking brown rice (10-minute type)
4 teaspoons vegetable oil
12 ounces broccoli florets
2 medium carrots, thinly sliced diagonally
3 green onions, cut into 1-inch pieces
1/3 cup water

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:

To ensure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have any orange marmalade, you can substitute it with 1/4 cup of orange juice and 2 tablespoons of brown sugar.
Feel free to add other vegetables to the stir-fry, such as broccoli, snow peas, or red bell pepper.
Serve the stir-fry over rice, noodles, or quinoa for a complete meal.

Conclusion:

This tangerine chicken stir-fry is a quick and easy weeknight meal that is sure to please the whole family. The tangy orange sauce is the perfect complement to the tender chicken and vegetables. Whether you are a beginner or an experienced cook, this recipe is sure to be a hit. So next time you are looking for a delicious and healthy meal, give this tangerine chicken stir-fry a try!