Best Tangerine Chicken Stir Fry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/2 cup fresh tangerine or orange juice
1/3 cup soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2 cups fresh broccoli florets
4 oz whole fresh mushrooms, cut into quarters
1 can (8 oz) sliced water chestnuts, drained
2 tablespoons water
1/4 cup finely chopped fresh cilantro

Steps:

  • In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 6 g, TransFat 0 g

SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY



Sweet-and-Sour Tangerine Chicken Stir-Fry image

Categories     Chicken     Poultry     Stir-Fry     Fall     Spring     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2 tablespoons soy sauce
2 tablespoons cream Sherry
1 tablespoon grated tangerine peel
1/2 cup fresh tangerine juice
2 tablespoons rice vinegar
2 teaspoons cornstarch
2 tablespoons peanut oil
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 red bell pepper, cut into matchstick-size strips
15 snow peas, trimmed
1 green onion, chopped

Steps:

  • Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
  • Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

I love tangerines and their tart taste! I found this recipe in Good Housekeeping, and with the chicken, rice and vegetables in it, it's a meal-in-one.

Provided by TasteTester

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 -3 tangerines
1/4 cup dry sherry
1 tablespoon grated peeled fresh ginger
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons reduced sodium soy sauce
1 tablespoon cornstarch
1 1/2 lbs boneless skinless chicken breast halves, cut into 1/2-inch wide strips
1 cup quick-cooking brown rice (10-minute type)
4 teaspoons vegetable oil
12 ounces broccoli florets
2 medium carrots, thinly sliced diagonally
3 green onions, cut into 1-inch pieces
1/3 cup water

Steps:

  • From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
  • In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
  • Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
  • To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
  • To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
  • Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
  • To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

TANGERINE CHICKEN STIR-FRY (GLUTEN/CASEIN FREE)



Tangerine Chicken Stir-Fry (Gluten/Casein Free) image

A delicious simple stirfry - and gorgeously coloured, to boot! You can use oranges instead of tangerines. Serve on rice noodles or rice, if desired. Add onions and garlic if you'd like (I never do because I'm allergic).

Provided by Laurie150

Categories     Poultry

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
2 chicken breasts, cut into bit sized pieces
1 red bell pepper, sliced thinly
2 cups snow peas
4 tablespoons Braggs liquid aminos or 4 tablespoons gluten-free soy sauce
2 tablespoons vegetable cocktail or 2 tablespoons tomato juice
2 tablespoons water
1 tablespoon tomato paste
1 tangerine, juice of
1 tangerine, zest of
1 1/2 teaspoons cornstarch
2 large tangerines
3 cups bean sprouts

Steps:

  • Heat oil in a wok or fry pan. Saute chicken until almost cooked through.
  • Add pepper and snow peas to the pan, and fry until chicken is cooked through and veggies are tender.
  • Mix together aminos, juice, water, paste, zest and juice of tangerine and cornstarch, then add tot he pan and stir until thickened.
  • Peel and cut tangerines into segments, and add to pan with bean sprouts. Cover for a few minutes if you like your sprouts on the more tender side (as I do).

Nutrition Facts : Calories 541.1, Fat 27.9, SaturatedFat 5.9, Cholesterol 92.8, Sodium 212, Carbohydrate 37.3, Fiber 8.8, Sugar 24.7, Protein 39.5

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.

Provided by @MakeItYours

Number Of Ingredients 11

1/2 cup fresh tangerine or orange juice
1/3 cup soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2 cups fresh broccoli florets
4 oz whole fresh mushrooms, cut into quarters
1 can (8 oz) sliced water chestnuts, drained
2 tablespoons water
1/4 cup finely chopped fresh cilantro

Steps:

  • In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

Related Topics