Recipe for tangerine peel chicken

Television chef Martin Yan uses dried tangerine peel to give this chicken dish added flavor. If you can’t find any, the recipe still tastes great without it.

Tangerine peel chicken

Start to finish: 20 minutes

Servings: 4

2-inch piece dried tangerine peel (available at Asian markets)

2 fresh tangerines

1 tablespoon cornstarch

2 teaspoons soy sauce

1 teaspoon rice wine or dry sherry

12 ounces boneless, skinless chicken breast, cut into thin strips

For the sauce:

1/4 cup orange juice

1 tablespoon soy sauce

1 teaspoon rice wine or dry sherry

1 teaspoon rice vinegar

1 teaspoon sesame oil

4 teaspoons sugar

1/4 teaspoon salt

1/4 teaspoon ground white pepper

For the stir-fry:

1 tablespoon vegetable oil

1/2 small yellow onion, thinly sliced

8 small dried red chilies

1-inch piece fresh ginger, peeled and julienned

2 scallions, cut into 2-inch pieces

1 teaspoon cornstarch dissolved in 2 teaspoons water

In a small bowl, soak the dried tangerine peel in warm water until softened, about 20 minutes. Drain, cut into narrow strips and set aside.

Slice off the ends of the tangerines. Hold the fruit with one cut side on the cutting board and use a paring knife to remove the peel in strips, working your way around the fruit. Cut deeply enough to remove the white pith.

Slice fruit into segments, cutting the flesh away from the membranes. Place the flesh in a small bowl.

Discard half of the tangerine peels. Cut away and discard the white pith from the remaining half, then cut the peels into long narrow strips. Place peel in a small bowl and set aside.

In a medium bowl, combine the cornstarch, soy sauce and wine. Add the chicken and stir to coat evenly. Let stand for 10 minutes.

Meanwhile, make the sauce. In a small bowl, combine all ingredients, stirring until the sugar dissolves. Set aside.

Heat a large skillet or wok over high. Add the oil and swirl to coat the sides of the pan.

Add the onion, chilies and ginger, then stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry until no longer pink at the center.

Add the scallions and the dried and fresh tangerine peels; stir-fry until the green onions soften, about 1 minute. Add the sauce and bring to a boil.

Add the tangerine segments and stir to coat with the sauce. Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens, about 30 seconds.

(Recipe adapted from Martin Yan’s "Martin Yan’s China,” Chronicle Books, 2008)