Ingrédients pour Tangerine Chicken
- 3-4 tangerines
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- Fresh Gingerroot
- Toasted Sesame Oil
- Ground Cinnamon
- Fresh Ground Pepper
- Chicken Breast Halves
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Comment préparer Tangerine Chicken
- Using a vegetable peeler, remove the colored zest from 3-4 tangerines and finely chop. (Reserve any remaining tangerine for garnish)
- Juice enough tangerines to measure ¾ cup of juice (approximately 3-4 tangerines).
- In a bowl, combine the tangerine zest, tangerine juice, 2 tablespoons soy sauce, 2 tablespoons honey, 2 cloves minced garlic, 1 tablespoon grated ginger root, 1 teaspoon sesame oil, ½ teaspoon ground cinnamon, and ¼ teaspoon black pepper.
- Whisk the marinade until the honey is completely dissolved.
- Pour the marinade into a resealable food storage bag.
- Trim the rib portions from 2 boneless, skinless chicken breasts (about 1.5 lbs total).
- Add the chicken breasts to the marinade bag and seal it tightly.
- Gently turn the bag to ensure the chicken is fully coated in the marinade.
- Refrigerate the chicken in the marinade for at least 4 hours, or preferably overnight, turning the bag occasionally.
- Preheat oven to 375°F (190°C). Line a shallow roasting pan with foil.
- Remove the chicken breasts from the marinade and place them in the prepared roasting pan. Reserve the marinade.
- Pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the sauce has thickened and become syrupy.
- Brush the chicken breasts with a generous amount of the thickened sauce.
- Roast the chicken for 45 minutes, basting with the remaining sauce every 15 minutes, until the chicken is cooked through and the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
- Garnish the cooked chicken breasts with toasted sesame seeds and any reserved tangerine segments before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
88g
Fat
6g
Carbs
8g
