Heat the pan with the avocado and sesame oil over medium heat.Set the flour coated chicken pieces on a separate plate. When the chicken is ready to cook, remove the chicken from the marinade and roll the pieces around in the flour until fully covered.In a separate bowl whisk together the marmalade, tamari, water, and juice. While the chicken is marinating, put the garlic, ginger, and red pepper flakes in a small bowl and set aside.Let them sit for at least 15 minutes, but if you have the time, let them sit for a few hours for even more flavor. In a container, marinate the chicken pieces with the tamari and water.Orange or tangerine peel – adds color and I actually like to eat it!.Tangerine or orange juice – for natural sweetness and to boost the tangerine flavor in the dish.
TANGERINE CHICKEN STIR FRY RECIPE FREE
Feel free to use kumquat, apricot, or peach marmalade instead. I like to use one that is all fruit with no sugar added like St.
Crushed red pepper – adds a little bit of spice.An easy way to peel ginger is with a spoon. Fresh ginger – adds a traditional flavor here.My favorite way to mince garlic is with a microplane. Garlic – I add minced garlic to the sauce.Use all avocado oil if you don’t have sesame oil. Toasted sesame oil – adds a nice nuttiness to this dish.Avocado oil – I like to use avocado oil for this recipe because of its neutral flavor.Flour – you can use a grain flour (like all-purpose) or cassava or arrowroot to coat the chicken.Use tamari for a gluten-free option or coconut aminos for soy-free. Soy Sauce – shoyu is a higher quality soy sauce.
I prefer thighs because they are more flavorful and more forgiving, but you can use all breast or a combination.
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