Tangerine Chicken Teriyaki Food

TANGERINE TERIYAKI CHICKEN WITH GRILLED PLANTAINS

Steps:

• 1: Arrange the chicken breasts in a baking dish just large enough to hold them. ShareTweetPin461 Shares 2: In a bowl, combine the soy sauce, tangerine juice, honey, sesame oil, rum, garlic, scallion whites, and ginger and whisk to mix. Stir in the tangerine zest, cinnamon stick, and star anise, if using. ShareTweetPin461 Shares 3: Pour the marinade/glaze over the chicken, turning the breasts to coat. Cover and refrigerate for 4 hours, turning occasionally. ShareTweetPin461 Shares 4: Transfer the chicken breasts to a plate, draining well. Strain the marinade into a saucepan. Boil it until it's reduced by half, 5 to 10 minutes. Whisk in the butter and keep the sauce warm. ShareTweetPin461 Shares 5: Heat the grill to high. Brush or scrape the grill grate clean and oil it. ShareTweetPin461 Shares 6: Starting meat side down, grill the chicken breasts until just cooked, about 4 minutes per side, giving each a quarter turn after 2 minutes to lay on a crosshatch of grill marks. The last 30 seconds, start basting the chicken with the marinade/glaze. (Is time sufficient to cook breasts?) ShareTweetPin461 Shares 7: Transfer the chicken to a serving platter. Spoon the glaze over and dust chicken with scallion greens and sesame seeds. ShareTweetPin461 Shares 8: Brush the steaks a final time with the glaze, then transfer to a platter or plates. Sprinkle with the sliced scallion greens and sesame seeds and serve at once. ShareTweetPin461 Shares

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.

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.

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.