Sizzling Szechuan Tangerine Chicken

Serves: 2 to 4

Your rating: None (5 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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!

Ingredients

For the cooking sauce

Preparation

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 Lynne Vea, PCC Chef

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: chicken, citrus

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recipe formatting online

For anyone who uses recipe software, the formatting of your online recipes is a disaster. First, "add to PCC shipping list" is appended (without space) to every ingredient. this is very tedious to remove - and who needs this anyway? i have to aadd sugar, salt, etc. to a shopping list? the * preceding is annoying also but relatively simple to remove.

Add to PCC shopping list

The PCC website enables visitors to add recipe ingredients to their PCC shopping list. If JavaScript is enabled, the "Add to PCC shopping list" buttons that appear next to each ingredient are hidden. However, if JavaScript is disabled, the "Add to PCC shopping list" buttons are visible so those users can still use this feature.

If you are copying the recipe ingredients and have JavaScript enabled, which most people do, you're also copying the "alt text" of the hidden "Add to PCC shopping list" buttons. This alt text is necessary for our visitors using a screen reader to browse the PCC site.

Thanks for bringing to our attention and we'll try to find a solution that addresses everyone's needs.

Meanwhile, you could click on the "Add to shopping list" button that precedes the ingredients, which lists all the ingredients with check boxes. If you copy this list and paste "plain text", you should only get the recipe ingredients without the "Add to shopping list" text.

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