#Tangerine chicken chinese free

Grain flour – gluten-free flour blend, cassava or arrowroot.

Soy sauce – tamari (gluten-free) or coconut aminos (soy-free).

Chicken – tofu, steamed cauliflower, or steamed sweet potato cubes. See notes for vegetarian/vegan version.

I like this spicy, but you can omit the chili altogether.

Do be careful with turning the chicken pieces so you don’t lose the coating.

If you want a sauce, increase the marmalade, shoyu, water, and juice to 1/3 cup EACH.

The sauce in this recipe is more of a glaze than a sauce.

Simmer until the chicken is cooked through and the sauce has thickened.

Add the chicken back into the pan and carefully coat each piece with the sauce.

Then add the rest of the sauce ingredients, including the tangerine peel and stir, scraping up the brown bits.

In the same pan over medium heat, add the garlic, ginger, and red pepper flakes and cook for 30 seconds.

Set aside on a separate plate (you can use the same plate that had the raw chicken since it still has to get cooked through). Add the chicken to the skillet in one layer and cook until each side is golden brown (it’s ok if the chicken is not fully cooked yet).

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 chinese 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.

Orange marmalade – is the key ingredient here.

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.

Chicken – I use boneless, skinless chicken for this recipe, cut into 2-inch cubes because it’s quick-cooking and tend to not eat chicken skin.Flexible (more or less spicy grain-free or Whole 30-compatible).I just try to duplicate dishes I have eaten out of the home with ingredients I have on hand and make them taste great! In the case of this tangerine chicken, it was a major success! Why you’ll love this recipe I use the term “inspired” in the recipe name because I am not an authority in Asian cooking. This tangerine chicken recipe is a family favorite and sooooo easy! I like it more than similar dishes we have ordered at a restaurant and I can control the type of oil and quality of the ingredients.