I made it the first time exactly as in the recipe (except for using a casserole dish and cooking with the sauce). I also felt something was missing, so the second time I added two tsp. Dijon mustard. Perfect!
Pretty good! I baked the chicken in a casserole dish with the sauce. Then juiced more tangerines in a pan, added cornstarch and poured the original sauce into that pan to thicken it. Served with rice, topped with the sauce and cilantro. Think might spice it up a bit next time....more garlic maybe. But the family loved it as it was. Thanks for the recipe! I had a ton of tangerines I needed to use up.