Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup freshly squeezed tangor juice (a hybrid of tangerine and orange)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Tongs
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, whisk together the tangor juice, soy sauce, honey, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
2. Add the chicken breasts to the bowl and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. Remove the chicken from the marinade and discard the excess marinade. Add the chicken to the skillet and cook for 5-6 minutes per side, or until cooked through.
5. In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
6. Serve the chicken hot, garnished with sesame seeds and sliced green onions.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 8g
Carbohydrates: 22g
Protein: 30g
Sodium: 940mg
Sugar: 19g
Substitutions for ingredients:
- Tangor juice can be substituted with orange juice or tangerine juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add sliced bell peppers and onions to the skillet with the chicken for a colorful and flavorful stir-fry.
- Use boneless, skinless chicken thighs instead of chicken breasts for a more tender and juicy result.
- Add a tablespoon of rice vinegar to the marinade for a tangier flavor.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Tangor-Ginger Chicken over a bed of steamed rice or noodles for a complete meal.
Garnishes:
Sesame seeds and sliced green onions
Pairings:
Steamed broccoli, sautéed bok choy, or roasted sweet potatoes
Suggested side dishes:
Steamed rice, quinoa, or soba noodles
Troubleshooting advice:
- If the chicken is sticking to the skillet, add a bit more oil to the pan.
- If the sauce is too thin, whisk in a bit more cornstarch and water until it thickens.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
The tangor is a hybrid of tangerine and orange that was first developed in California in the early 1900s. Ginger has been used in Asian cuisine for thousands of years for its flavor and medicinal properties.
Flavor profiles:
Sweet, tangy, and slightly spicy
Serving suggestions:
Serve the Tangor-Ginger Chicken with a side of steamed rice and a vegetable for a complete meal.
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