Sweet-and-Sour Tangerine Chicken Stir-Fry Recipe

Sweet-and-Sour Tangerine Chicken Stir-Fry Recipe

  • 1 pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
  • 2 tablespoons soy sauce
  • 2 tablespoons cream Sherry
  • 1 tablespoon grated tangerine peel
  • 1/2 cup fresh tangerine juice
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 2 tablespoons peanut oil
  • 3 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger
  • 1/8 teaspoon cayenne pepper
  • 1 red bell pepper, cut into matchstick-size strips
  • 15 snow peas, trimmed
  • 1 green onion, chopped
  1. Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
  2. Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
  3. 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.
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