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.
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 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.
CHICKEN THIGHS IN ASIAN TANGERINE MARINADE
This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Cook time includes marinating time.
Provided by Outta Here
Categories Asian
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate zest from tangerines, and squeeze juice into a bowl with zest.
- Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
- Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
- Preheat oven to 325°F.
- Coat an oblong baking dish with non-stick cooking spray.
- Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
- Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
- Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
- Place thighs on plates and spoon sauce over them.
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.
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.
TANGERINE BEEF
This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken broth instead of beef).
Provided by ChrisMc
Categories Fruit
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Slice steak against grain and pound with tenderizer.
- Combine 1 tbs soy sauce, 1 tbs sherry, pepper, egg yolk, and sesame oil; marinate beef in mixture.
- Peel tangarines; boil peel and shred.
- Coat the beef with cornstarch.
- Heat oil in a wok and brown beef.
- Remove the beef; add the chilis to the hot oil and stir-fry.
- Add tangerine peel and onion and stir-fry.
- Add remaining soy sauce, sherry, orange juice, and beef broth and bring to a boil.
- Add sugar and stir until caramelized.
- Add beef and stir to coat.
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