Name: Sweet & Spicy Tangerine Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lbs. boneless, (skinless chicken thighs, cut in 1-2" pieces); 2 tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 2 tbsp. oil; 1 red bell pepper, (sliced); 1 garlic clove, (minced); 1 tsp. ginger paste; 1 jalapeno, (halved and sliced); 2 green onions, (sliced in 1/2" pieces); 2 tbsp. chicken broth; 2 tbsp. tangerine juice; 2 tbsp. soy sauce; 2 tbsp. shaoxing wine; 1 tsp. Szechuan peppercorns, (toasted and ground); 2 tangerines (separated in bite sized pieces); Salt ((to taste))

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This super easy take-out style Tangerine Chicken is packed with the sweet tanginess of fresh tangerines, paired with amazing umami flavors. Taking only 20 minutes from start to finish, this dish is quick, easy and just so incredibly delicious!

chicken pieces in sauce over rice with orange segments and sesame seeds

I don't know about you guys, but with the holidays coming to an end, I am all about quick, somewhat healthy, weeknight meals - like our favorite Shanghai chicken. But I am definitely not about sacrificing flavor.

That's not what this site is about. It's all about the flavor. Like the amazing flavors in this Tangerine Chicken. It may be a healthier dish, but certainly does not lack any flavor.

The sweetness from the tangerine and savory from the soy sauce complement each other perfectly. And the spicy, slightly tongue-numbing quality from the Szechuan (Sichuan) peppercorns is like no other.

broken egg yolk over udon noodles and chicken

green beans with spicy chilies in bowls, stir fried green beans, sichuan green beans

**if you like a quick stir fry, you'll love this Kimchi Udon Stir Fry or these Spicy Szechuan Braised Green Beans**

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
Cook's Tips
How Long Will Tangerine Chicken Keep?
Tools Used
Recipe
💬 Comments

Why This Recipe Works

Coating the chicken in flour before browning it helps it brown easier, and also helps the sauce thicken when we add the remaining ingredients.

Cooking the chicken first then adding it back in at the end keeps it from getting dried out while we cook the vegetables.

Stir frying the vegetables over high heat helps them to keep their crispness.

Using tangerines adds a sweetness to the dish that complements the savory flavors of the other ingredients.

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The Ingredients

Don't be intimidated by the long list - this recipe really does only take about 20 minutes to make. It's not hard.

I find that chicken thighs are far superior to chicken breasts in the recipe, but you can substitute if you'd like. Just note it will have a small impact on the final dish.

If you like a very spicy dish, I recommend adding several dried hot chilies when stir frying the rest of the vegetables.

I recommend using freshly toasted and ground Sichuan peppercorns for the best results. If you've never had Szechuan peppercorns, they have a slightly lemony flavor with just a hint of sweetness, and are not really considered spicy as many would believe. What they do have is a tongue numbing quality that can feel a little strange. But in a good way. I've also included a link in the recipe card where you can buy them if you can't find them locally.

Shaoxing wine is a type of Chinese cooking wine that is used quite often in Chinese cooking. If you plan on cooking many Chinese dishes (I have many of them on this site), I highly recommend buying a bottle. If not, you can substitute it with a dry sherry.

Step By Step Instructions

Heat the oil over medium high heat in a large skillet or wok. Coat the chicken in the salt, pepper and flour.

chicken coated with flour on a cutting board

Add the chicken to the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.

**Cook the chicken in batches so it browns up nicely. If you overcrowd the pan, the chicken may steam instead of brown. You want it crisp on the outside.

Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.

red peppers, jalapeno peppers, garlic in a saute pan

Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.

Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated.

chicken mixed with vegetables in a saute pan with sauce

Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired. Serve over white rice, brown rice, or noodles.

chicken coated in sauce with sesame seeds and green onions on top - bowl of rice on the side

Cook's Tips

Swap mandarin oranges for the tangerines of they are easier to find.

Keep the pan heated at medium high to high heat so your meat and veggies cook quickly.

Cook the chicken in batches so it browns up nicely. If you overcrowd the pan, the chicken may steam instead of brown. You want it crisp on the outside.

How Long Will Tangerine Chicken Keep?

You can keep leftover tangerine chicken in a covered container in the fridge for about 3 days.

If you have leftovers, place them in an airtight container and store them in the freezer for up to 1 month. Thaw in the fridge overnight and reheat in the microwave.