Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup tangerine juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon sesame seeds (optional)
Special equipment needed:
- Large skillet or wok
- Measuring cups and spoons
- Whisk
- Cutting board and knife
Step-by-step instructions:
1. In a medium bowl, whisk together tangerine juice, soy sauce, honey, ginger, garlic, red pepper flakes, and vegetable oil.
2. Season chicken breasts with salt and pepper on both sides.
3. Heat a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, until browned and cooked through.
4. Pour the tangerine-ginger sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, until the sauce thickens.
5. In a small bowl, whisk together cornstarch and cold water. Add the cornstarch mixture to the sauce and stir until well combined. Cook for an additional minute, until the sauce thickens even more.
6. Sprinkle sesame seeds over the chicken (optional).
7. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 300
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 100mg
- Sodium: 800mg
- Total carbohydrate: 20g
- Dietary fiber: 0g
- Sugars: 18g
- Protein: 35g
Substitutions for ingredients:
- Orange juice can be substituted for tangerine juice.
- Tamari or coconut aminos can be substituted for soy sauce.
- Maple syrup or agave nectar can be substituted for honey.
- Ground ginger can be substituted for fresh ginger.
Variations:
- Add sliced bell peppers, onions, or broccoli to the skillet with the chicken for a vegetable-packed meal.
- Use shrimp or tofu instead of chicken for a vegetarian option.
- Add a splash of rice vinegar for a tangier sauce.
Tips and tricks:
- To make the chicken more flavorful, marinate it in the tangerine-ginger sauce for at least 30 minutes before cooking.
- To make the sauce spicier, add more red pepper flakes.
- To make the sauce sweeter, add more honey.
- To make the sauce less sweet, reduce the amount of honey.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the chicken on a bed of rice or noodles.
- Garnish with sliced green onions or cilantro.
Pairings:
- Serve with steamed vegetables, such as broccoli or bok choy.
- Pair with a side salad.
Suggested side dishes:
- Steamed rice
- Noodles
- Stir-fried vegetables
- Side salad
Troubleshooting advice:
- If the sauce is too thick, add more tangerine juice or water to thin it out.
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Tangerines are a type of mandarin orange that originated in China.
- Ginger is a root that has been used in cooking and medicine for thousands of years.
Flavor profiles:
- Sweet and tangy with a hint of spice.
Serving suggestions:
- Serve hot with rice or noodles.
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