This tangerine chicken recipe is a family favorite and sooooo easy!  I like it more than similar dishes we have ordered at a restaurant and I can control the type of oil and quality of the ingredients.  I use the term “inspired” in the recipe name because I am not an authority in Asian cooking. I just try to duplicate dishes I have eaten out of the home with ingredients I have on hand and make them taste great!  In the case of this tangerine chicken, it was a major success!

Why you’ll love this recipe

• Quick and easy to make; 
• Vegan adaptable; 
• Better than take-out; 
• Flexible (more or less spicy; grain-free or Whole 30-compatible).

Ingredients

• Chicken – I use boneless, skinless chicken for this recipe, cut into 2-inch cubes because it’s quick-cooking and tend to not eat chicken skin. I prefer thighs because they are more flavorful and more forgiving, but you can use all breast or a combination. 
• Soy Sauce – shoyu is a higher quality soy sauce. Use tamari for a gluten-free option or coconut aminos for soy-free. 
• Flour – you can use a grain flour (like all-purpose) or cassava or arrowroot to coat the chicken. I don’t recommend using a nut flour. 
• Avocado oil – I like to use avocado oil for this recipe because of its neutral flavor. 
• Toasted sesame oil – adds a nice nuttiness to this dish. Use all avocado oil if you don’t have sesame oil. 
• Garlic – I add minced garlic to the sauce. My favorite way to mince garlic is with a microplane. 
• Fresh ginger – adds a traditional flavor here. An easy way to peel ginger is with a spoon. 
• Crushed red pepper – adds a little bit of spice.  Use as much or as little as you prefer.
• Orange marmalade – is the key ingredient here. I like to use one that is all fruit with no sugar added like St. Dalfour. Feel free to use kumquat, apricot, or peach marmalade instead. 
• Tangerine or orange juice – for natural sweetness and to boost the tangerine flavor in the dish.
• Orange or tangerine peel – adds color and I actually like to eat it!

How to make it? 

1. In a container, marinate the chicken pieces with the tamari and water. Let them sit for at least 15 minutes, but if you have the time, let them sit for a few hours for even more flavor.
2. While the chicken is marinating, put the garlic, ginger, and red pepper flakes in a small bowl and set aside. In a separate bowl whisk together the marmalade, tamari, water, and juice. Set aside.
3. When the chicken is ready to cook, remove the chicken from the marinade and roll the pieces around in the flour until fully covered. Shake off any excess. Set the flour coated chicken pieces on a separate plate.
4. Heat the pan with the avocado and sesame oil over medium heat. Add the chicken to the skillet in one layer and cook until each side is golden brown (it’s ok if the chicken is not fully cooked yet). Set aside on a separate plate (you can use the same plate that had the raw chicken since it still has to get cooked through). Do this in batches, if necessary. You may need to add more oil.
5. In the same pan over medium heat, add the garlic, ginger, and red pepper flakes and cook for 30 seconds. Then add the rest of the sauce ingredients, including the tangerine peel and stir, scraping up the brown bits.
6. Add the chicken back into the pan and carefully coat each piece with the sauce. Simmer until the chicken is cooked through and the sauce has thickened. Serve with a side of veggies and rice.

Tips 

• The sauce in this recipe is more of a glaze than a sauce. If you want a sauce, increase the marmalade, shoyu, water, and juice to 1/3 cup EACH. 
• Do be careful with turning the chicken pieces so you don’t lose the coating.
• I like this spicy, but you can omit the chili altogether.

Substitutions

• Chicken – tofu, steamed cauliflower, or steamed sweet potato cubes. See notes for vegetarian/vegan version. 
• Soy sauce – tamari (gluten-free) or coconut aminos (soy-free)
• Grain flour – gluten-free flour blend, cassava or arrowroot. Don’t use a nut flour which can burn. 
• Orange marmalade – kumquat, apricot, or peach marmalade. 
• Tangerine juice – orange juice
• Tangerine peel – orange peel or omit

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Quick Asian-Inspired Tangerine Chicken

Pamela

5 from 1 vote

Print Recipe

Servings 4 -5

Ingredients

  

1x2x3x

• 1½ pounds boneless skinless chicken thighs or breasts cut into roughly 2-inch cubes
• ¼ cup shoyu tamari, or coconut aminos, if soy-free
• ¼ cup water
• 1 cup grain flour all-purpose or GF blend or cassava or arrowroot (don’t use a nut flour)
• 3 Tablespoons avocado oil
• 1 Tablespoon toasted sesame oil or use all avocado oil
• Sauce: This is more of a glaze than a sauce. If you want a sauce increase the marmalade, shoyu, water and juice to 1/3 cup EACH.
• 2 garlic cloves minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes
• ¼ cup orange marmalade or kumquat marmalade sub apricot or peach- I like to use one that is all fruit with no sugar added like St. Dalfour
• ¼ cup shoyu tamari or coconut aminos, if soy-free
• ¼ cup water
• ¼ cup tangerine juice or orange juice
• Peel from 1 tangerine or orange cut into thick strips

Instructions

 

• In a container, marinate the chicken pieces with the tamari and water. Let it sit for at least 15 minutes, but if you have the time, let it sit for a few hours for even more flavor.
• While the chicken is marinating, put the garlic, ginger, and red pepper flakes in a small bowl and set aside. In a separate bowl whisk together the marmalade, tamari, water, and juice. Set aside.
• When the chicken is ready to cook, remove the chicken from the marinade and roll the pieces around in the flour until fully covered. Shake off any excess. Set the flour coated chicken pieces on a separate plate.
• Heat the pan with the avocado and sesame oil over medium heat. Add the chicken to the skillet in one layer and cook until each side is golden brown (it’s ok if the chicken is not fully cooked yet). Set aside on a separate plate (you can use the same plate that had the raw chicken since it still has to get cooked through). Do this in batches, if necessary. You may need to add more oil.
• In the same pan over medium heat, add the garlic, ginger, and red pepper flakes and cook for 30 seconds. Then add the rest of the sauce ingredients, including the tangerine peel and stir, scraping up the brown bits.
• Add the chicken back into the pan and coat each piece with the sauce. Simmer until the chicken is cooked through and the sauce has thickened. Serve with a side of veggies and rice.

Notes

Vegetarian/Vegan Version:
You can sear pressed firm or extra firm tofu, coated in arrowroot or rice flour, in the skillet in oil. Then skip to Step 5 and proceed.
You can also do this with steamed cauliflower florets or steamed sweet potato cubes. Use a protein garnish like chopped nuts or toasted sesame seeds.

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