Tangerine Chicken Stir Fry Glutencasein Free Recipes

TANGERINE CHICKEN STIR-FRY

Steps:

• In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
• In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
• Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

TANGERINE CHICKEN STIR-FRY (GLUTEN/CASEIN FREE)

Steps:

• Heat oil in a wok or fry pan. Saute chicken until almost cooked through.
• Add pepper and snow peas to the pan, and fry until chicken is cooked through and veggies are tender.
• Mix together aminos, juice, water, paste, zest and juice of tangerine and cornstarch, then add tot he pan and stir until thickened.
• Peel and cut tangerines into segments, and add to pan with bean sprouts. Cover for a few minutes if you like your sprouts on the more tender side (as I do).

TANGERINE CHICKEN STIR-FRY

Steps:

• From one tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel. Cut peel into thin strips and set aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
• In a medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
• Cook rice as label directs. Meanwhile, in a 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high heat until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
• To same skillet, add broccoli, carrots and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
• To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6-7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
• Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring.
• To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

SZECHWAN SPICY TANGERINE CHICKEN

Steps:

• Combine chicken and cornstarch. Set aside.
• Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.
• Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.
• Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY

Steps:

• Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
• Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

CHINESE TANGERINE CHICKEN

Steps:

• Brown chicken in oil until no longer pink.
• Stir in the tangerine peel, ginger root and dried chiles.
• Fry for a mintue.
• Then add soy sauce and vinegar and sugar.
• Simmer for 15 minutes.
• Before serving discard chiles.