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Chicken Tangerine

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  Egg white 1
  Dry sherry 3 Tablespoon
  Cornstarch 2 Tablespoon
  Boneless skinless chicken 1 Pound, diced
  Thinly sliced green onion 1⁄2 Cup (8 tbs)
  Minced fresh ginger 2 Tablespoon
  Minced garlic 2 Tablespoon
  Tangerine zest 1 Tablespoon
  Hot pepper flakes 1 Teaspoon
  Chicken stock 10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
  Soy sauce/Tamari sauce 2 Tablespoon
  Rice wine vinegar 2 Tablespoon
  Sugar 2 Tablespoon
  Oil 1⁄3 Cup (5.33 tbs)

1. In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.
2. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining cornstarch and chicken stock and set aside.
3. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy.

Recipe Summary

Main Dish
Stir Fried

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