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5 from 1 vote

Quick Asian-Inspired Tangerine Chicken

Servings: 4 -5
Author: Pamela

Ingredients

  • 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.