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Nutrition Facts
Serving Size 1 (147g) Recipe makes 4 servings The following items or measurements are not included below: tangerine peel 2 tablespoons rice wine vinegar
Calories 150
Calories from Fat 23		(15%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 578mg		24%
Potassium 387mg		11%
Total Carbohydrate 2.8g		0%
	Dietary Fiber 0.4g	1%
	Sugars 1.4g
Protein 27.6g		55%
detailed view... how is this calculated?

Chinese Tangerine Chicken

Recipe #40539 | 25 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: ~*Miss Diggy*~
Sep 19, 2002

This is a healthy dish to serve alongside some rice. Enjoy!

SERVES 4 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast, cubed
1 teaspoon peanut oil
1 tangerine peel, chopped
1 tablespoon chopped gingerroot
2 dried red chilies
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 pinch sugar

Directions

1
Brown chicken in oil until no longer pink.
2
Stir in the tangerine peel, ginger root and dried chiles.
3
Fry for a mintue.
4
Then add soy sauce and vinegar and sugar.
5
Simmer for 15 minutes.
6
Before serving discard chiles.

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Featured Reviews for This Recipe

From: HeatherFeather

On Oct 9, 2002

This was a good, quick meal. I omitted the chili peppers this time only because I was serving this to a child, but I thought it still tasted very good without the heat. My husband especially enjoyed the flavor of this, which we served over Chinese noodles. The only thing lacking was color - next time I will saute some sliced fresh vegetables (mushrooms, carrots, scallions, and peppers) and add them to the dish as well.One note: I did not simmer the chicken for the 15 minutes as directed. I was afraid that the chicken would dry out if simmered that long, and so I tested a piece after the first 5 minutes - it was just right and fully cooked at that point.

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