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Recipe: Sweet & Sour Tangerine Chicken Stir Fry
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Ingredients
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| Qty. |
Unit |
Ingredient |
| 2 |
ea |
boneless skinless chicken breasts |
| 2 |
TBSP |
soy sauce |
| 2 |
TBSP |
cream Sherry or cooking Sherry |
| 1 |
TBSP |
grated tangerine peel |
| 1/4 |
c |
fresh tangerine juice |
| 1/4 |
c |
orange juice not from concentrate |
| 2 |
TBSP |
vinegar or rice vinegar |
| 2 |
tsp |
cornstarch |
| 2 |
TBSP |
peanut oil |
| 3 |
ea |
garlic cloves minced |
| 2 |
tsp |
fresh ginger peeled and minced |
| 1/8 |
tsp |
cayenne |
| 1 |
ea |
red bell pepper cut into match sized sticks |
| 15 |
ea |
snow peas trimmed |
| 1 |
ea |
green onion chopped |
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Instructions
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1) Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
2) Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
3) Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds.
4) Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate.
5) Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes.
6) Return chicken to skillet.
7) Stir tangerine juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute.
8) Season with salt and pepper.
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Source
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Bon Appetit, December 2001
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