Tangerine-Peel Chicken

Course : Chicken
Serves: 6
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2 pounds boneless chicken breasts
2 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon water
1 1/2 teaspoons sesame oil
1 teaspoon minced gingerroot
1 1/2 tablespoons cornstarch
1/2 cup peanut or other oil
2 tablespoons dried chili peppers -- cut into 1/2 inch pieces, remove seeds
6 strips dried tangerine peel or orange peel
1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons rice wine or sake
1 tablespoon clear rice vinegar
1 1/2 teaspoons sesame oil
2 teaspoons sugar
1 1/2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper

Preparation / Directions:

Soak tangerine peel in hot water for 20 minutes and shred. May use fresh tangerine peel or orange peel with white pith removed. Remove any chicken skin or fat and cut into 1" cubes. Place cubes in bowl and toss with marinade. Let sit at least 20 minutes. Heat a wok, add 3 T of the oil and heat until very hot. Add the chicken, cook stirring constantly until the meat changes color. Remove and repeat with remaining chicken. Wipe out the wok. Reheat the wok, add 2 T oil, when very hot add the peppers and peel. Stir-fry for abut 15 seconds. Add the combined sauce ingredients and stir until thickened. Add the chicken and toss lightly to coat. Transfer to a platter and serve immediately. Note: dried tangerine peel or mandarin orange peel can be found at most Asian groceries. Otherwise use fresh tangerine or orange peel.


Nutritional Information:

45 Calories (kcal); 2g Total Fat; (46% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 889mg Sodium

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