Sizzling Szechuan Tangerine Chicken
Serves: 2 to 4
This classic dish absolutely glows with color and the slightly spicy flavors are sublime! Given the vast array of citrus varieties we have available at PCC this time of year, you may substitute any type you like in this dish. Try it with blood oranges for deep red color or pink grapefruit for a tangy twist!
- 2 to 3 boneless skinless chicken breasts Add to list
- 2 tablespoons arrowroot powder Add to list
- 1/4 cup peanut or vegetable oil Add to list
- 1 tablespoon minced fresh garlic Add to list
- 1 tablespoon minced fresh ginger Add to list
- 4 to 6 small dry hot chile peppers Add to list
- 1 teaspoon coarsely ground or crushed white peppercorns Add to list
- 1/2 cup pea pods Add to list
- 1/2 cup red bell pepper strips Add to list
- 1/2 cup sliced green onions Add to list
- 1 cup peeled tangerine segments Add to list
For the cooking sauce
Cut the chicken into thin strips. Toss the strips in the arrowroot powder to coat.
Heat a wok or wide frying pan over medium-high heat. When the pan is hot, add 2 tablespoons of the oil. Add the chicken strips to the hot oil and stir-fry for 3 to 4 minutes or until just done through. Remove the chicken from the pan and set aside.
Add the remaining 2 tablespoons oil to the pan. When the oil is hot, add the garlic and ginger. Cook for a few seconds. Add the chiles and peppercorns and stir-fry until they become aromatic, about 10 seconds. Add the pea pods, bell pepper strips and the green onions. Cook for 1 minute.
Add the chicken back to the pan and pour in the cooking sauce. Simmer until the sauce bubbles and thickens slightly, about 2 minutes. Fold in the tangerine segments and serve over steamed rice.
To make the cooking sauce
Combine all the ingredients in a bowl.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.