Zesty Tangerine Chicken & Broccoli Stir-Fry
This vibrant Zesty Tangerine Chicken & Broccoli Stir-Fry is a delightful fusion of citrusy flavors and tender chicken, perfect for any weeknight dinner. A quick-cooking brown rice base complements colorful vegetables like fresh broccoli and crisp carrots, all enveloped in a tangy tangerine sauce. Inspired by a Good Housekeeping recipe, this dish brings a memorable taste of the tropics to your kitchen, ensuring a satisfying meal that's both nourishing and easy to prepare.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
tangerines
2-3 (Zested and juiced)
dry sherry
1/4 cup (None)
grated fresh ginger
1 tablespoon (Peeled and grated)
sesame oil
1 teaspoon (None)
cornstarch
2 tablespoons (Split into two portions)
low-sodium soy sauce
2 tablespoons (None)
boneless skinless chicken breast halves
1 1/2 lbs (Cut into 1/2-inch wide strips)
quick-cooking brown rice
1 cup (Cooked as per label directions)
vegetable oil
4 teaspoons (Split into two portions)
broccoli florets
12 ounces (Fresh, trimmed)
carrots
2 medium (Thinly sliced diagonally)
green onions
3 (Cut into 1-inch pieces)
water
1/3 cup (None)
Instructions
1
Begin by zesting one tangerine using a vegetable peeler, carefully removing the peel in strips. Remove any white pith from the peels and cut them into thin strips. Squeeze the juice from the tangerines until you have 1/2 cup of juice and combine it in a measuring cup with dry sherry, grated ginger, sesame oil, and 1 teaspoon of cornstarch, whisking to combine. Set this juice mixture aside.
2
In a medium bowl, prepare the chicken. Combine the soy sauce and the remaining tablespoon of cornstarch, add in the chicken strips, and toss to coat evenly. Set the chicken mixture aside.
3
Cook the brown rice according to the package directions while you prepare the stir-fry. In a large 12-inch skillet, heat 2 teaspoons of vegetable oil over medium-high heat. Add the tangerine peels and sauté for about 1 minute or until they turn lightly browned. Using tongs or a slotted spoon, transfer the peels to a large bowl.
4
In the same skillet, add the broccoli florets, sliced carrots, and green onions. Stir to coat the vegetables in the oil and add 1/3 cup of water. Cover and steam the vegetables for about 4 minutes, stirring once during cooking. Remove the lid and cook for an additional minute until the veggies are tender-crisp. Transfer the vegetables to the bowl with the tangerine peels.
5
Return to the skillet and add the remaining 2 teaspoons of vegetable oil, reducing the heat to medium. Add the marinated chicken and cook for 6-7 minutes, stirring frequently, until it's golden brown and cooked through. Transfer the cooked chicken to the bowl with the vegetables.
6
Pour the tangerine juice mixture into the skillet and bring it to a boil over medium-high heat. Boil for 1 minute, stirring frequently to loosen browned bits. Return the chicken and vegetables to the skillet, cooking for an additional minute until everything is heated through and well coated with the sauce.
7
To serve, spoon the prepared brown rice into shallow dinner bowls and top with the chicken and vegetable stir-fry. Enjoy this zesty, flavorful dish that's sure to impress!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Tangerine Chicken & Broccoli Stir-Fry?
This is a vibrant fusion dish that combines citrusy tangerine flavors with tender chicken and fresh vegetables, served over a base of quick-cooking brown rice.
How many servings does this recipe yield?
This recipe is designed to make 4 servings.
What type of rice is used in this stir-fry?
The recipe calls for 1 cup of quick-cooking brown rice, prepared according to the package directions.
How do I prepare the tangerines for the sauce?
You should zest one tangerine into strips using a vegetable peeler, removing the white pith, and then squeeze enough tangerines to get 1/2 cup of juice.
What ingredients are in the tangerine juice mixture?
The mixture consists of 1/2 cup tangerine juice, dry sherry, grated ginger, sesame oil, and 1 teaspoon of cornstarch.
How should the chicken be prepared before cooking?
The chicken should be cut into 1/2-inch wide strips and tossed in a mixture of soy sauce and 1 tablespoon of cornstarch to coat evenly.
What type of chicken is best for this recipe?
The recipe recommends using 1 1/2 lbs of boneless skinless chicken breast halves.
How do I cook the tangerine peels?
Heat 2 teaspoons of vegetable oil in a 12-inch skillet and sauté the peel strips for about 1 minute until they are lightly browned.
How are the broccoli and carrots cooked?
The broccoli florets, sliced carrots, and green onions are sautéed in oil, then steamed with 1/3 cup of water for about 4 minutes until tender-crisp.
How long should I cook the chicken in the skillet?
Cook the marinated chicken strips for 6-7 minutes over medium heat, stirring frequently until golden brown and cooked through.
How is the final stir-fry sauce thickened?
The tangerine juice mixture is added to the skillet and brought to a boil for 1 minute, which allows the cornstarch to thicken the sauce while loosening browned bits.
What vegetables are included in this stir-fry?
The recipe includes 12 ounces of fresh broccoli florets, 2 medium thinly sliced carrots, and 3 green onions.
How much ginger is required?
You will need 1 tablespoon of peeled and grated fresh ginger.
What kind of soy sauce is used?
The recipe specifies 2 tablespoons of low-sodium soy sauce.
Can I substitute the vegetable oil?
While the recipe calls for vegetable oil, you can use other high-smoke point oils like canola or grapeseed oil if preferred.
How should the carrots be sliced?
The 2 medium carrots should be thinly sliced diagonally for even cooking and a traditional stir-fry look.
What size skillet is recommended for this recipe?
A large 12-inch skillet is recommended to ensure there is enough room for all the ingredients to cook evenly.
What is the purpose of the sesame oil?
A small amount (1 teaspoon) of sesame oil is used in the sauce to provide a rich, toasted nutty flavor.
How do I prepare the green onions?
The 3 green onions should be cut into 1-inch pieces before being added to the vegetable mixture.
What should I do with the white pith on the tangerine peels?
You should carefully remove any white pith from the peels as it can be bitter; only the orange zest strips should be used.
How much dry sherry is needed?
The recipe requires 1/4 cup of dry sherry for the sauce mixture.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy-to-prepare weeknight dinner option.
How much water is used for steaming the vegetables?
Use 1/3 cup of water to steam the vegetables in the skillet while they are covered.
When do I combine the rice and the stir-fry?
The stir-fry is served on top of the prepared brown rice in shallow dinner bowls.
Does this recipe use cornstarch in two different steps?
Yes, the cornstarch is split: 1 tablespoon is used to coat the chicken and 1 teaspoon is used to thicken the sauce.
Is this recipe inspired by any particular source?
This dish is inspired by a Good Housekeeping recipe, bringing a tropical and zesty flavor profile to your home kitchen.
How many tangerines are typically needed for 1/2 cup of juice?
Usually, 2 to 3 tangerines are sufficient to provide both the zest and the 1/2 cup of juice required.
What is the total amount of vegetable oil used?
A total of 4 teaspoons of vegetable oil is used, split into two portions of 2 teaspoons each.
Should the vegetables be soft or crunchy?
The vegetables should be cooked until they are tender-crisp, meaning they are cooked through but still retain a bit of a bite.
Can I use regular brown rice instead of quick-cooking?
Yes, you can use regular brown rice, but you will need to start cooking it much earlier as it takes longer than the quick-cooking variety mentioned in the recipe.