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Sweet & Sour Tangerine Chicken Stir-Fry




Source of Recipe


Posted by Marla


Recipe Introduction


*Note: To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.



Recipe Link: Marla's Home Cookin'

List of Ingredients




1 pound skinless boneless chicken breast halves -- cut in 1/2" 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 cloves garlic -- minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 red bell pepper --cut in matchstick-size strips
15 snow peas -- trimmed
1 green onion -- chopped



Recipe




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. Makes 4 servings.