Tangerine Chicken

Elevate your dinner game with the vibrant and flavorful Tangerine Chicken, a mouthwatering fusion of sweet, tangy, and savory notes that’s perfect for any occasion. This recipe features tender, bite-sized chicken thighs coated in a crispy cornstarch crust, then tossed in a luscious, homemade tangerine sauce bursting with fresh citrus juice, tangy soy sauce, golden honey, and aromatic ginger and garlic. The dish is quick to prepare, with just 15 minutes of prep time and 20 minutes to cook, making it an ideal option for busy weeknights. Garnished with chopped green onions and optional sesame seeds, Tangerine Chicken is as visually stunning as it is delicious. Serve it over steamed rice to soak up the glossy, zesty sauce and bring a refreshing twist to your mealtime routine. Perfect for fans of Asian-inspired cuisine, this dish is sure to impress both your family and dinner guests!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 0.5 cup cornstarch
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup vegetable oil
• 3 whole tangerines (juiced, about 1/2 cup of juice)
• 1 tablespoon tangerine zest
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger (grated)
• 2 cloves garlic (minced)
• 0.25 cup water
• 2 stalks green onions (chopped, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Trim excess fat from the chicken thighs and cut them into bite-sized pieces. Pat dry with paper towels.

Step 2

In a medium bowl, combine cornstarch, salt, and ground black pepper. Toss the chicken pieces in the cornstarch mixture until evenly coated. Shake off any excess cornstarch.

Step 3

Heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces in a single layer, working in batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken and set aside on a paper towel-lined plate.

Step 4

In a small bowl, whisk together tangerine juice, tangerine zest, soy sauce, honey, rice vinegar, grated ginger, and minced garlic.

Step 5

Pour the prepared sauce mixture into the same skillet or wok. Bring to a simmer over medium heat. Add 1/4 cup of water and stir to combine.

Step 6

Return the cooked chicken to the skillet, tossing to coat the pieces evenly with the sauce. Allow the chicken to simmer in the sauce for 5 minutes, stirring occasionally, until the sauce thickens slightly and clings to the chicken.

Step 7

Transfer the tangerine chicken to a serving dish. Garnish with chopped green onions and sesame seeds if desired.

Step 8

Serve warm over steamed rice or your choice of side.

Nutrition Facts

Serving size	1704.9 grams (1704.9g)

Amount per serving	% Daily Value*
Calories	2508

Total Fat 130.00g	167%
Saturated Fat 28.10g	141%
Polyunsaturated Fat 33.60g
Cholesterol 851mg	284%
Sodium 4484mg	195%
Total Carbohydrate 152.00g	55%
Dietary Fiber 3.50g	13%
Total Sugars 101.60g
Protein 189.70g	379%

Vitamin D 48IU	238%
Calcium 293mg	23%
Iron 11mg	59%
Potassium 2848mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 29.9%

Carbs: 24.0%