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Tangerine Bangkok Chicken https://www.metro.ca/userfiles/image/recipes/poulet-bangkok-tangerines-5526.jpg PT15M PT15M PT30M
Mix flour with salt and pepper. Coat chicken tenders in seasoned flour mixture, shaking off excess. Combine ginger, garlic, shallot, honey, juice and zest of 3 tangerines, chili sauce, and cilantro in bowl and reserve. Heat oil in large skillet over medium heat. Add chicken tenders to skillet and cook until browned, about 2-3 minutes on each side. Pour reserved sauce mixture over browned chicken tenders and stir gently to heat through. Cover skillet and simmer for about 5 minutes, until chicken tenders are firm and cooked through. Before serving, peel and segment remaining 2 tangerines, and gently stir into chicken mixture. **Use Sunkist mandarins, tangerines or tangelos Sunkist and design are registered trademarks of ©2007 Sunkist Growers, Inc. All rights reserved.
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1 lb (454 g) chicken tenderloins 1/3 cup (80 mL) flour 1 tsp. (5 mL) Salt 1 tsp. (5 mL) pepper 2 Tbsp. (30 mL) vegetable oil 5 tangerines 1 tsp. (5 mL) ginger 1 clove garlic, crushed 1 shallot, minced 4 Tbsp. (60 mL) honey 1/4 cup (60 mL) Thai chili sauce 3 Tbsp. (45 mL) chopped cilantro
Tangerine Bangkok Chicken

Tangerine Bangkok Chicken

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11 Votes
  • Lactose-free
4
Tangerine Bangkok Chicken
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    chicken tenderloins
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    BONELESS SKINLESS 8.80/kg


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    boneless skinless 13.21/kg


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    6.59/kg


  • 1/3 cup
    (80 mL)
    flour
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    453 g SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    pepper
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 5
    tangerines
  • 1 tsp.
    (5 mL)
    ginger
  • 1
    clove garlic, crushed
  • 1
    shallot, minced
  • 4 Tbsp.
    (60 mL)
    honey
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    500 g


  • 1/4 cup
    (60 mL)
    Thai chili sauce
  • 3 Tbsp.
    (45 mL)
    chopped cilantro
Imprimer ma sélection

Preparation

Mix flour with salt and pepper.

Coat chicken tenders in seasoned flour mixture, shaking off excess.

Combine ginger, garlic, shallot, honey, juice and zest of 3 tangerines, chili sauce,

and cilantro in bowl and reserve.

Heat oil in large skillet over medium heat.

Add chicken tenders to skillet and cook until browned, about 2-3 minutes

on each side.

Pour reserved sauce mixture over browned chicken tenders and stir gently to

heat through.

Cover skillet and simmer for about 5 minutes, until chicken tenders are firm and

cooked through.

Before serving, peel and segment remaining 2 tangerines, and gently stir into

chicken mixture.

**Use Sunkist mandarins, tangerines or tangelos

Sunkist and design are registered trademarks of ©2007 Sunkist Growers, Inc. All rights reserved.

Source : Sunkist

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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