Chicken In Tangerine Sauce Food

TANGERINE GARLIC CHICKEN

Steps:

• 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.
• Remove pan from oven and spoon glaze over the chicken. Add the tangerine slices around the chicken and the pan. Lower the temperature to 375F and using thongs, carefully turn the chicken skin side up.
• Bake until the internal temperature of the chicken reads 165F. Return to oven for another 20-25 minutes, until chicken is cooked through. *I check the chicken a couple times and baste it with the glaze. If it seems dry, you could add a little bit of water to the sauce (a Tablespoon at a time).

TANGERINE CHICKEN STIR-FRY

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.

TANGERINE CHICKEN TAGINE

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.

TANGERINE CHICKEN

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-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS

Steps:

• Heat the grill to medium-high.
• Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
• Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
• Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

TANGERINE & CHILI CHICKEN WING SAUCE

Steps:

• Mix all ingredients in a sauce pan and bring to a boil. Lower heat to a simmer and cook uncovered until it reduces into a syrup-like consistency.
• If you like the sauce hotter, add additional chli-garlic paste.
• Toss wings in this sauce and serve.

TANGERINE TERIYAKI CHICKEN

Steps:

• Line a broiler pan with foil and set the broiler to high.
• Combine tangerine juice, mirin, soy sauce, the 2 sugars, ginger, garlic in a saucepan and bring to a simmer, cook until sauce reduces by half.
• Mix cornstarch and water in a small bowl, add to sauce, cook stirring until thickened.
• Pour 1/3 of the sauce in a bowl and set aside.
• Cut chicken breasts lengthwise into quarters.
• Thread each piece onto a skewer.
• Brush with oil.
• Place in broiler pan; season with salt and pepper.
• Broil for 3 minutes, baste with sauce, broil, turn over, baste with more sauce, keep turning and basting until chicken is cooked through, 5-10 minutes.
• Serve with reserved sauce.

FAST AND EASY TANGERINE SAUCE

Steps:

• Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
• Put pan on low heat.
• You want to heat up the mixture without boiling it.
• The butter should be completely melted and sauce steaming.
• While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
• Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
• Keep whisking until sauce thickens.
• Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.

CHINESE TANGERINE CHICKEN

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 STIR-FRY

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.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.