Tangerine Chicken Stir Fry Glutencasein Free Food

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 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.

CHICKEN STIR-FRY

Steps:

• Place the chicken breast in the freezer until firm enough to thinly slice, about 20 minutes. Using a sharp or serrated knife, thinly slice the chicken 1/8 inch thick. Transfer to a medium bowl and drizzle in 1 tablespoon of the soy sauce. Let sit for 10 minutes. Add 1 tablespoon of the vegetable oil and 1 tablespoon of the cornstarch and mix well. Set aside in a cool place for 20 minutes.
• Whisk the remaining 2 teaspoons cornstarch with 2 teaspoons water in a small bowl; set aside.
• Heat the remaining 2 tablespoons vegetable oil in a wok or large nonstick skillet over medium-high heat. When the oil starts to shimmer, add the chicken slices in an even layer and cook, undisturbed, until they just turn opaque, about 45 seconds. Flip and cook, undisturbed, until almost entirely opaque, 45 seconds to 1 minute. Remove to a bowl.
• Add the ginger and garlic to the wok. Cook, stirring often, until the garlic is slightly golden brown, about 30 seconds. Add the broccoli and toss to coat; cook, stirring occasionally, for 1 minute. Add the mushrooms and carrot; toss to combine. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom. Add the chicken stock, white pepper if using, chicken and the remaining 1 tablespoon soy sauce.
• Mix the cornstarch mixture in the bowl until well combined then add to the wok. Stir until everything is nicely coated, reduce the heat to medium low and cover with a lid. Cook until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes. Drizzle with the sesame oil. Toss until everything is well combined and transfer to a serving platter. Enjoy warm with steamed rice on the side.

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.

SZECHWAN SPICY TANGERINE CHICKEN

Steps:

• Combine chicken and cornstarch. Set aside.
• Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
• Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
• Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

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 BEEF STIR-FRY

Steps:

• remove peel in strips from 2-3 tangerines, remove any white pith from peel, set aside.
• cut remaining pith from tangerines, juice tangerines into 2 cup measuring cup, remove seeds.
• stir in sherry, oil, 1 t cornstarch, set aside.
• in medium bowl, mix soy sauce and 1 T cornstarch, add beef and coat to toss, set aside.
• heat 2 t vegetable oil in skillet, cook tangerine peel for 2-3 minutes, transfer to large bowl.
• Cook peppers, peas, and green onions in skillet for 1 minute, add water and cook for 2 minutes stirring often. Add to bowl with peels.
• add 1 t oil to skillet, cook half beef until browned, add to vegetable bowl. repeat with other half of beef.
• add juice to skillet, heat until boiling, boil 1 minute. return beef mixture to skillet, heat through.
• Serve over rice.

BEEF STIR FRY - GLUTEN FREE

Steps:

• Rinse beef strips with water and then dredge them in the flour.
• Heat up half the peanut oil and fry strips until golden brown. Add the scallions, crushed garlic, half the ginger and vinegar during frying. Season with salt and pepper as needed. Make sure you get a nice crust on the beef, adds lots of wonderful flavor.
• Remove from skillet and add the rest of the peanut oil. throw in onions, peppers and rest of ginger and wine vinegar. Cook until onions and peppers start to carmelize.
• Add mushroom and carmelize those as well.
• Add strips of beef and broccoli and cauliflower and cook through until broccoli and cauliflower is tender.
• If you are on a low carb diet, eat as is. Otherwise, serve with rice.