Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29. This simple, one-pan recipe is a Chinese takeout favourite and the tangerine or orange sauce for chicken is a real winner. If desired, garnish with sprigs of fresh cilantro. This tangerine chicken stir fry pairs juicy, succulent chicken breast with a sweet, delicious Asian tangerine sauce. Fan slices on plates and top each serving with salsa. Remove chicken from heat and allow to rest for a few minutes. Grill chicken just until cooked through, about 7 to 8 minutes on each side. Brush chicken on both sides with about 1 tablespoon extra-virgin olive oil sprinkle with salt and pepper. Add tangerine zest and remaining vinaigrette ingredients. In small saucepan on medium heat, cook tangerine juice until reduced to about 3/4 cup. Prepare vinaigrette: Before juicing, remove 2 teaspoons tangerine zest (colored portion of peel) and mince set aside. Taste and adjust seasoning as needed set aside.Ģ. Prepare salsa: Combine all salsa ingredients in non-reactive bowl gently toss. Optional garnish: sprigs of fresh cilantroĬook’s notes: Use caution when working with fresh chiles upon completion wash work surface thoroughly and do not touch eyes or face. 1 teaspoon chopped fresh cilantro or parsleyġ 1/2 tablespoons raspberry vinegar or sherry vinegarĢ teaspoons minced tangerine zest (colored portion of zest)Įnough tangerines to make 1 1/4 cups fresh juice, about 10 tangerinesġ/3 cup extra-virgin olive oil, plus more for brushing on chickenġ teaspoon rice vinegar see cook’s notesġ 1/2 teaspoons minced fresh oregano (or 1/2 teaspoon dried)Ħ boneless chicken breasts, with skin preferred
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