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    Tangerine Chicken

    Serving Size : 2

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 skinless boneless chicken breast halves
    Marinade:
    1 teaspoon soy sauce
    1 teaspoon dry sherry
    2 teaspoons oil
    1 teaspoon cornstarch
    Sauce:
    3/4 cup tangerine juice
    1 teaspoon chicken bouillon granules
    1 tablespoon honey
    2 tablespoons rice vinegar
    1/4 teaspoon red pepper flakes
    1 teaspoon tangerine zest
    2 teaspoons cornstarch
    For saute:
    2 tablespoons oil
    1 large clove garlic -- minced
    1/4 cup dried cranberries -- cherries or raisins
    2 green onions -- sliced thin
    1 tablespoon almond slivers -- toasted (optional)

    Blend marinade ingredients and marinate chicken pieces at least 15 minutes. Longer is fine.
    Blend sauce ingredients and set aside. Heat oil in large skillet or wok. When oil is hot, stir in garlic for a few seconds until fragrant.
    Add chicken and stir-fry until pink color is gone but don't over-cook it. Stir sauce ingredients and add to chicken along with cranberries. Simmer until chicken is done, 2 to 3 minutes.
    Garnish with green onion slices and/or toasted almonds.



 

 

 


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