Featured Recipe
Skillet Tangerine Chicken Twist
By Kate
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Bite-sized chicken cubes marinated briefly in ground ginger, garlic powder, tamari instead of soy, with a dash of sherry vinegar for depth. Cooked in avocado oil for higher smoke point, browned aggressively. Marmalade swapped for apricot preserves, hoisin replaced with oyster sauce to bring more umami and less sweetness. Garnished with toasted pumpkin seeds and scallion slices. A quick skillet dish, crunchy outside, juicy inside, sticky savory glaze with a hint of citrus tang. Focus on controlling pan heat, minimal stirring for that sear. Serve over steaming jasmine rice or cauliflower rice for lower carbs. Simple, bold, reliable for weeknight dinner.
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Prep:
12 min
Cook:
18 min
Total:
30 min
Serves:
4 servings
chicken
skillet dish
weeknight meal
gluten-free
Introduction
Not your usual orange chicken. Took the basics — ginger, soy, garlic — and switched them, rejigged quantities so the seasoning hits but chicken pops through. Tamari instead of soy less salty, sherry vinegar for zing. Apricot preserves instead of marmalade to soften the citrus note and match oyster sauce instead of hoisin for deeper savory tones. Cooking chicken properly is everything: you want golden brown crusts, not soggy pieces swimming in sweet sauce. Use high-temp oil like avocado for stable heat, and don’t mess with the chicken while it sears; patience brings that satisfying snap. Toss on pumpkin seeds and scallions last minute for crunch and freshness — no wasted steps. Think layers, texture, color, and a sauce that sticks like glue but not gluey. This dish saves you time and elevates simple ingredients to the next level.
Ingredients
About the ingredients
Chicken breast works perfectly here — lean and fast cooking. Cubed slightly bigger than typical bites to avoid drying out during sear and simmer. Ground ginger is drier and more potent than fresh, easier to control flavor in short marinades. Tamari works well as a soy substitute — less salty, gluten-free, more balanced. Switched marmalade to apricot preserves because they melt cleaner and have less bitterness, which oyster sauce balances with its meaty saltiness. Avocado oil or any oil with a smoke point above 400°F preferred to maintain even temp. Toasted pumpkin seeds replace sesame seeds for a nutty crunch that holds up better under saucing. Scallions should be last-minute garnish—adds bright onion notes that cut richness. Sherry vinegar is a small add but makes the whole sauce pop with brightness, can swap for rice vinegar but use less.
Method
Technique Tips
Marinate chicken just enough to impart flavor without chemically cooking it — 12 minutes max. Watch your pan temp carefully during searing: too low—no crust; too high—burnt exterior and raw interior. Let chicken pieces sit; don’t stir constantly for that caramelized Maillard reaction. When adding preserves and oyster sauce, stir thoroughly but gently; you want every piece glazed. Lower heat to medium to finish cooking in the sticky sauce without burning or drying out. Visual cues: thickened sauce clinging to chicken, juices running clear inside pieces, sizzling but not frantic. Fresh garnish at end — pumpkin seeds stay crunchy only if added at last moment. Multipurpose tip: If no apricot preserves, use peach jam or dilute orange marmalade with equal parts water to reduce bitterness. If no oyster sauce, dark soy sauce plus a teaspoon of fish sauce works in pinch but adjust salt carefully.
Chef's Notes
- 💡 Marinate chicken well but don't overdo it. 12 minutes is key. Beyond that, the acid wrecks texture. Small bites of chicken get too mushy.
- 💡 Heat oil until shimmering. Not smoking. Hot enough for sizzle when chicken hits the pan. Not too crowded in skillet. Crispiness needs room.
- 💡 Don't stir constantly. Let it sit. Patience gives the Maillard reaction chance to work. Brown crust means flavor. Careful with flipping.
- 💡 Thickening sauce should cling but not burn. Lower heat post-glaze addition. Listen for gentle bubbles. Sounds mean everything in cooking.
- 💡 Fresh herbs on top last minute give great crunch. Pumpkin seeds are nutty influence. Scallions brighten the dish. Add them right before serving.
