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    You are in: Home / Recipes / Tangerine Chicken Recipe
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    Tangerine Chicken

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #329119's Note:

    got this off asiafood.org

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut chicken in pieces Chinese style.
    2. 2
      Remove the zest of one of the tangerines and cut into fine strips. Squeeze the juice, strain and reserve. Peel the second tangerine, divide into segments, peel and set aside for garnishing. Roast Szechwan pepper, crush to a powder.
    3. 3
      Heat oil in a wok and on low heat fry the garlic and ginger until fragrant. Add the chicken and toss over high heat until the colour changes. Sprinkle with the Szechwan pepper, add tangerine juice, wine or sherry and soy sauce. Cover and cook until chicken is just tender. Just before serving stir in the sesame oil.
    4. 4
      * If tangerines are not in season, use 3 or 4 pieces of dried tangerine peel, soaked in a little warm water or Chinese wine until soft. Cut into fine shreds and add while simmering the chicken.

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    Ratings & Reviews:

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    Nutritional Facts for Tangerine Chicken

    Serving Size: 1 (205 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 427.4
     
    Calories from Fat 286
    67%
    Total Fat 31.8 g
    48%
    Saturated Fat 8.4 g
    42%
    Cholesterol 121.6 mg
    40%
    Sodium 281.8 mg
    11%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 3.2 g
    12%
    Protein 29.2 g
    58%

    The following items or measurements are not included:

    tangerine juice

    Chinese wine

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