Tangerine Teriyaki Chicken
Infused with vibrant citrus flavors and a savory-sweet glaze, Tangerine Teriyaki Chicken is a tantalizing twist on a classic dish. This recipe brings the bright sweetness of fresh tangerine juice and zest into harmony with soy sauce, mirin, and a hint of brown sugar, creating a richly flavored teriyaki sauce that's perfectly balanced. Tender, golden-seared chicken thighs are simmered in this glossy sauce until they soak up every bit of tangy umami goodness. A final drizzle of sesame oil and optional garnishes of green onions and sesame seeds elevate the dish with aromatic and textural flair. Ready in just 40 minutes, it's a quick yet impressive dinner idea that pairs beautifully with steamed rice or sautéed vegetables. Whether you're seeking a unique citrus-forward meal or a fresh take on teriyaki chicken, this recipe is sure to delight your taste buds.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 0.5 cup Fresh tangerine juice
- 1 teaspoon Tangerine zest
- 0.25 cup Soy sauce
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 2 tablespoons Green onions, chopped (optional garnish)
- 1 teaspoon Sesame seeds (optional garnish)
- 2 tablespoons Vegetable oil
Instructions
In a medium bowl, whisk together tangerine juice, tangerine zest, soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Set aside.
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper on both sides.
Heat vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, pour in the prepared tangerine teriyaki sauce mixture. Bring it to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
Reduce the heat to low and return the chicken thighs to the skillet. Cover and cook for 12-15 minutes, turning the chicken once halfway through, until it is cooked through and reaches an internal temperature of 165°F (74°C).
In a small bowl, whisk together the cornstarch and water to create a slurry. Remove the chicken from the skillet and set it aside on a plate.
Gradually stir the cornstarch slurry into the sauce and simmer for 2-3 minutes, until the sauce thickens to your desired consistency.
Return the chicken to the skillet and toss to coat in the thickened sauce.
Drizzle a bit of sesame oil over the chicken for added flavor. Garnish with chopped green onions and sesame seeds, if desired.
Serve hot over steamed rice or alongside sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 691 mg | 30% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 12.7 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
