Tangerine Flavored Chicken

Course : Chicken
Serves: 4
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1 medium tangerine peel -- dried for 24 hours
1 1/2 Tablespoons vegetable oil
3 1/2 Pounds frying chicken -- cut into small
1 Large onion -- sliced 1/4 inch thick
---Braising Liquid:
4 Teaspoons soy sauce
4 Teaspoons dry sherry
1/4 Teaspoon sugar
2 Cloves garlic -- peeled and flattened
1 Slice ginger
3 Tablespoons Hoisin sauce
3 medium dried chile peppers -- broken in half
2 Tablespoons vinegar
1/4 Cup chicken broth
1/4 Cup bamboo shoots -- sliced
1/4 Pound snow peas -- steamed and cut in half diagonally
2 Teaspoons cornstarch
2 Teaspoons cold water
1/2 Teaspoon sesame oil

Preparation / Directions:

Warm a large frying pan or a wok over high heat. Pour the oil into the pan. Swirl the pan to coat the entire inside surface. Add the chicken. Add the onion. Saute until the chicken is browned on all surfaces. Transfer to a (3 1/2 to 4 quart) casserole using a slotted spoon. Combine all the ingredients for the braising liquid except the bamboo shoots and snow peas with the chicken and onion. Add the tangerine peel. Bring to a boil. Reduce heat to medium low. Cover. Simmer for 20 minutes. Add the bamboo shoots. Turn the chicken pieces over. Simmer another 20 minutes. Discard the ginger. If there seems to be too much liquid, transfer the liquid to a saucepan and reduce as required. Return the liquid to the casserole. Add the snow peas. Combine the cornstarch and cold water. Mix into the chicken. Stir in the sesame oil. Simmer until the sauce is slightly thickened. Serve hot.


Nutritional Information:

507 Calories (kcal); 26g Total Fat; (45% calories from fat); 10g Protein; 57g Carbohydrate; 1mg Cholesterol; 2353mg Sodium

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