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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 309.2
  • Total Fat: 15.6 g
  • Cholesterol: 65.9 mg
  • Sodium: 1,191.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 27.9 g

View full nutritional breakdown of Tangerine Chicken, Asian Style calories by ingredient
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Tangerine Chicken, Asian Style

Submitted by: SCIENCE_WRITER

Introduction

This is a REALLY flavorful dish! Serve with rice and your favorite stir-fried veggies. This is a REALLY flavorful dish! Serve with rice and your favorite stir-fried veggies.
Number of Servings: 4

Ingredients

    Sauce:
    2 tbsp tangerine or orange juice
    2 tbsp dark soy sauce
    1 tbsp hoisin sauce
    3/4 tsp sugar
    1/2 tsp sriracha (garlic and red chili paste)

    2 tbsp canola oil
    2 carrots, shredded
    2 scallions, shredded
    2 tbsp sesame oil
    4 dried chilis
    1 tbsp minced ginger
    1 tsp Szechuan peppercorn powder (DO NOT USE regular black pepper)
    the dried peel of 1 tangerine, soaked in hot water
    1 pound chicken breasts, cut in bite-size chunks
    1 tsp salt (more or less to taste)
    1 tsp rice vinegar

Directions

Combine the sauce ingredients in a bowl and set aside.

Heat a wok.
Add the canola oil, then the carrots and scallions. Stir-fry for 1 minute, then set aside.
Add the sesame oil, heat, and then add the dried chilis. Blacken the chilis, then remove from the pan and set aside.
Add the ginger, Szechuan peppercorn powder, and tangerine peel to the pan. Toss.
Add the chicken and salt (if you desire) to the pan. Cook the chicken through.
Add the sauce to the pan, and stir to coat. Cover and simmer about 10 minutes.
Turn the heat up to high, and add the carrots and scallions, and the rice vinegar. Stir quickly, and serve immediately.

Makes 4 servings (approximately 4 oz).

Note: The nutrition info accounts for 1 tsp salt added. If you do not use this, adjust your sodium accordingly.

Number of Servings: 4

Recipe submitted by SparkPeople user JRMURRAY8.






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