Prep 1 hr
Cook 20 mins
Sometime in the 1980's my friend Geoff found a recipe for "Tangerine Chicken" in a magazine. We tried it but it wasn't nearly spicy enough for us. This is a heavily modified version of that recipe.
- 3 tablespoons cornstarch
- 6 tablespoons mongolian fire oil (or red pepper oil)
- 1⁄3 cup apple cider vinegar
- 4 boneless skinless chicken breasts, in bite size peices
- 3 tablespoons vegetable oil
- 1 jalapeno pepper, diced small
- 3 cloves garlic, diced small or put through garlic press
- 2 inches ginger, diced small
- 1 medium orange, zest of
- 3 -5 oranges, juice of
- Combine corn starch, 3 tbsp fire oil, and vinegar in a large bowl.
- Add chicken and marinate at least 30 minutes.
- In a wok or large frying pan heat vegitable oil and 3 tbsp fire oil.
- Add jalapino, garlic, ginger and orange zest, and saute for 2 minutes.
- Stir chicken in marinade and add all to the ingredients in the wok.
- Cook, stirring constantly, for 5 minutes.
- Set temperature to low and add orange juice, mixing thoroughly.
- Simmer for 5 minutes or until sauce has thickened to desired consistancy.
- Serve over rice.
- Note: rice, orange juice or slices, or cucumbers will cut the spice.
- DON'T drink something to try to cool your mouth!
- This is a VERY hot dish, but can be made less spicy by decreasing the fire oil, the amount of jalapino or ginger.