Hey there, fellow food and craft lovers! Have you been craving that delicious Asian-inspired takeout but don’t want to sacrifice homemade goodness? Today, I’m excited to share one of my all-time favorite recipes with you: a quick and easy Tangerine Chicken dish that will tantalize your taste buds!
This recipe isn’t just a regular chicken recipe. It’s a symphony of flavors, a dance of sweet and savory that’s easier to master than you might think. I’m all about simplifying the art of cooking, and this dish is a testament to that – it’s quick, it’s simple, and it’s bursting with flavor.
Why You’ll Love this Recipe
This Tangerine Chicken recipe has earned a permanent spot in my recipe book, and here’s why:
- Quick and Easy: Perfect for those busy weeknights when you crave a homemade meal without spending hours in the kitchen.
- Vegan Adaptable: Substitute the chicken with tofu, steamed cauliflower, or sweet potato for a delicious vegetarian or vegan alternative.
- Better than Takeout: You control the ingredients, ensuring a healthier and arguably tastier meal than your local takeout.
- Flexible Flavors: Adjust the spice level to your liking, and explore grain-free or Whole30-compliant options with simple substitutions.
Gather Your Ingredients:
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 2-inch cubes (I prefer thighs for their flavor and forgiveness, but you can use your favorite cut).
- ¼ cup shoyu (or tamari for gluten-free or coconut aminos for soy-free)
- ¼ cup water
For the Coating:
- 1 cup grain flour (all-purpose or gluten-free blend), cassava, or arrowroot (avoid nut flours here)
For Cooking:
- 3 tablespoons avocado oil
- 1 tablespoon toasted sesame oil (optional, you can use all avocado oil)
For the Magical Sauce:
- 2 garlic cloves, minced (a microplane makes this a breeze!)
- 1 teaspoon grated fresh ginger (peel it easily with a spoon!)
- ½ teaspoon crushed red pepper flakes (adjust to your spice preference)
- ¼ cup orange marmalade (opt for no sugar added, like St. Dalfour, or try kumquat, apricot, or peach marmalade)
- ¼ cup shoyu, tamari, or coconut aminos
- ¼ cup water
- ¼ cup tangerine juice (orange juice works well too!)
- Peel from 1 tangerine or orange, cut into thick strips
Let’s Get Cooking!
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Marinate the Chicken: In a container, combine the chicken pieces, tamari (or substitute), and water. Allow the flavors to mingle for at least 15 minutes. For a more intense flavor, let it marinate for a few hours if time allows.
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Prep Your Aromatics: While the chicken marinates, prepare your garlic, ginger, and red pepper flakes. Mince the garlic, grate the ginger, and set aside in a small bowl.
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Whisk Up the Sauce: In a separate bowl, whisk together the marmalade, tamari (or substitute), water, and juice. Set aside for later.
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Coat the Chicken: Remove the chicken from the marinade. Roll each piece in your chosen flour until fully coated, shaking off any excess. Place the coated chicken on a separate plate.
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Golden Brown Deliciousness: Heat the avocado and sesame oil in a skillet over medium heat. Add the chicken in a single layer and cook until each side turns a beautiful golden brown. Don’t worry if it’s not fully cooked through yet; we’ll finish it in the sauce. Set the browned chicken aside on a plate.
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Infuse the Flavors: In the same skillet, add the garlic, ginger, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
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Sauce Time! Pour the delicious sauce mixture into the skillet, including those lovely tangerine peels. Stir well, making sure to scrape up any browned bits from the bottom of the pan.
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Back to the Skillet: Return the chicken to the skillet, ensuring each piece is generously coated with the sauce.
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Simmer and Thicken: Reduce the heat and let the chicken simmer in the sauce until cooked through. The sauce will thicken as it simmers, creating a luscious glaze.
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Serve and Savor: Your tantalizing Tangerine Chicken is ready! Serve it with fluffy rice and your favorite veggies for a complete and satisfying meal.
Robert Kline Art Tips and Tricks:
- Want more sauce? Double the marmalade, shoyu (or substitute), water, and juice in the sauce recipe for a more generous coating.
- Be gentle when flipping the chicken to avoid losing the flavorful coating.
- Spice it up or down! Adjust the red pepper flakes to your heat preference.
- Get creative with substitutions! Try different marmalades or experiment with tofu for a vegan version.
Share Your Culinary Creations!
I encourage you to unleash your inner chef and give this recipe a try. Remember, cooking is a form of art too. If you do, snap a picture and tag me on social media (@RobertKlineArt). I can’t wait to see your delicious masterpieces!
And just like sharing your creations brings joy, exploring handmade crafts can spark a different kind of fulfillment. Don’t forget to browse the unique handmade items on Robert Kline Art – perfect gifts for your loved ones or even yourself!