Tangerine Chicken is another one of my favorite Asian dishes. Succulent bites of chicken in a sweet and tangy Tangerine Sauce is a sheer delight. If tangerines are out of season, orange peel can be substituted.

Chicken Mixture:
4 chicken breast halves (4 ounces, each) skinned, boned and cut into 3/4-inch squares
3 tablespoons cornstarch

Vegetable/Tangerine Mixture:
3 tablespoons minced tangerine peel
3/4 cup green onions, cut on the diagonal into 1/2-inch slices
3 cloves garlic, minced
8 canned, peeled water chestnuts, thinly sliced
1/4 teaspoon Chinese Chili Sauce

Sauce:
3/4 cup rich chicken broth
3 tablespoons sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 1/2 tablespoons sesame oil
2 teaspoons sugar
1 tablespoon cornstarch

2 tablespoons peanut oil

In separate bowls, stir together each group of ingredients.

In a wok or skillet, heat peanut oil over high heat until sizzling hot. Add chicken mixture and toss and turn until chicken becomes opaque, about 2 to 3 minutes. Remove with a slotted spoon. Add the Vegetable/Tangerine Mixture and stir fry until onions are firm tender, about 2 minutes. Add the chicken and the Sauce ingredients and continue stir frying, over high heat, until sauce thickens slightly, about 2 minutes. Serve with Fried Rice. Serves 6.

Notes for Advance Preparation:
-Chicken can be cut 1 day earlier and stored in the refrigerator.
-Vegetable/Tangerine Mixture can be prepared earlier in the day and stored in the refrigerator.
-Sauce can be assembled earlier in the day (omitting the cornstarch) and stored in the refrigerator. Stir in the cornstarch before using.