Fast And Easy 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).

SPICY TANGERINE BEEF

Steps:

• In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.
• Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.
• In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

10 BEST WAYS TO USE FRESH TANGERINES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tangerine recipe in 30 minutes or less!

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.

TANGERINE CHUTNEY

Steps:

• Finely grate enough peel off tangerines to measure 3 tablespoons. Using small sharp knife, cut all peel and white pith off tangerines. Working over large sieve set in bowl, cut between membranes, releasing segments into sieve. Place in refrigerator and let segments drain at least 2 hours and up to 6 hours.
• Stir vinegar, mustard, and salt in medium bowl until mustard dissolves. Mix in jelly, marmalade, and 3 tablespoons grated tangerine peel. Cover and chill chutney base up to 6 hours.
• Gently fold tangerine segments into chutney base and serve.

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.