Spicy Tangerine Chicken
Chicken With Almonds And Hoisin Sauce


Fast, Flavorful Chicken Stir-Fry

Chicken's a favorite for stir-frying. Naturally versatile, chicken can
taste remarkably different from one stir-fried dish to another, depending
on the seasonings and sauces used. And because stir-frying is so speedy --
chicken can be done in less than 5 minutes -- the meat is flavorful, juicy
and tender.

Of course, before chicken's ready to sizzle in the wok, the meat must be
cut into uniform pieces for quick, even cooking, and any marinade prepared
and applied well in advance. All the other ingredients should be measured,
mixed and awaiting cooking, and the rest of the meal ready to serve the
second the stir-fry is finished.

The high cooking temperatures required for stir-frying call for
good-quality oil with a high smoke point. Grapeseed oil, safflower oil and
peanut oil are excellent choices; peanut oil is widely available and
economical, and its flavor enhances most chicken dishes. To prevent food
from sticking to the sides of the wok, always preheat the wok before
adding the oil, and add the oil in swirls, starting near the upper rim of
the wok, so that it coats the wok's interior surface before running to the
bottom.

Success Tip: Rice wine vinegar, canned water chestnuts and bottled hoisin
sauce are available in the Asian foods section of supermarkets and at
markets specializing in Asian foods.


You can adjust the peppery bite of the sauce by using more or less red
pepper, according to your taste. Note that the chicken needs to marinate
at least eight hours. The heat of the wok caramelizes the sugar in this
recipe, giving the chicken an attractive browned surface. Steamed rice,
snow peas and toasted almonds are good accompaniments for this dish.


Spicy Tangerine Chicken

1 egg white
1 tablespoon rice wine or pale dry sherry
1 tablespoon cornstarch
1 pound boneless skinned chicken meat, cut into 1/2-inch cubes
1/2 cup thinly sliced green onion (including green portion)
2 tablespoons minced fresh ginger
2 tablespoons minced garlic
1 tablespoon grated tangerine zest
1/2 teaspoon red pepper flakes
1/2 cup chicken stock
2 tablespoons soy sauce
2 tablespoons pale dry sherry
2 tablespoons rice wine vinegar
2 tablespoons sugar
3 tablespoons peanut oil
1 tablespoon cornstarch mixed with 2 tablespoons cool chicken stock or
water

Julienned green onions, for garnish

In a small bowl, combine egg white, rice wine or sherry, and cornstarch
and whisk until well mixed. Pour marinade over chicken pieces and
refrigerate at least 8 hours. In a small bowl, combine green onion,
ginger, garlic, tangerine zest and red pepper flakes. Set aside. In
another small bowl, combine stock, soy sauce, sherry, vinegar and sugar.
Stir to dissolve sugar. Set aside. Preheat wok over high heat for 1
minute. Remove chicken from marinade; discard marinade. Swirl 2
tablespoons of the oil around sides of pan. When oil is hot, add chicken
and stir-fry until partially cooked (1 to 2 minutes) Remove with a slotted
spoon and set aside. Heat remaining oil in wok for about 1 minute. Add
onion-garlic-ginger mixture and stir-fry over medium-high heat until
fragrant. Add chicken-stock mixture and simmer, stirring frequently, until
heated through (about 2 minutes). Add chicken and cook until white and
firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and
stir until sauce has a glossy finish. Serve immediately. Serves 4.


You can put this stir-fry together and have it on the table in less than
half an hour. The sweet, spicy hoisin sauce supplies color and rich flavor
to this dish.


Chicken With Almonds And Hoisin Sauce

2 whole chicken breasts, halved, boned and skinned
1 tablespoon cornstarch
1 tablespoon pale dry sherry
1 tablespoon soy sauce
3 tablespoons oil
1 green bell pepper, cut in 1/2-inch squares
6 water chestnuts, drained and quartered
1/4 pound mushrooms, quartered
1/4 cup chicken stock
2 tablespoons hoisin sauce
1/4 cup toasted whole almonds

Cut chicken into 1/2-inch cubes. Place in medium bowl and toss with
cornstarch. Add sherry and soy sauce; toss again. Preheat wok over high
heat for 1 minute. Swirl 1 tablespoon of the oil around sides of pan. When
oil is hot, add green pepper, water chestnuts and mushrooms. Stir-fry
about 3 minutes. Remove with a slotted spoon and set aside. Swirl
remaining oil around sides of wok and heat until fragrant (1 to 2
minutes). Add chicken and stir-fry over high heat until chicken is white
and firm (about 4 minutes). Add stock and hoisin sauce; stir to coat
chicken. Add vegetables and cook 1 minute more, tossing to coat chicken
with sauce. Add almonds and stir to heat through. Serves 4.

Cooking A to Z: The Complete Culinary Reference Source

Linda in Tennessee


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