Tangerine Chicken Stir-Fry

Pittman & Davis

Tangerines and chicken go together like pizza and mozzarella! This no-fuss Asian-inspired dish cooks up in just 20 minutes, making it perfect for weeknights. Full of healthy vegetables, serve it over steamed rice for a complete meal the whole family will enjoy.


½ c. fresh tangerine juice

⅓ c. soy sauce

2 tsp. cornstarch

1 Tbsp. peanut oil

1¼ lb. boneless skinless chicken breasts, cut into 1″ pieces

1 c. ready-to-eat baby-cut carrots, cut in half lengthwise

2 c. fresh broccoli florets

4 oz. whole fresh mushrooms, cut into quarters

1 (8 oz.) sliced water chestnuts, drained

2 Tbsp. water

¼ c. fresh cilantro, chopped fine



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

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