This is nice Asian style recipe with a good mix of sweet/sour flavours. I didn’t have any tangerines, or any other citrus fruits, so I just added 1/4 cup of OJ to the sauce. We didn’t have coriander either although it would be a nice addition.
Thai Bangkok Chicken
1/3 cup flour
1 tsp salt
1 TBSP pepper
1 lb/450g chicken tenderloins
1 tsp grated ginger
1 clove garlic, crushed
1 shallot, minced
4 TBSPs honey
5 tangerines (divided use)
1/4 cup Thai sweet chili sauce
3 TBSPs chopped cilantro
2 TBSPs vegetable oil
Mix flour with salt & pepper. Coat chicken tenders in 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 med. 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 mins, until chicken tenders are firm and cooked through.
Before serving, peel and segment remaining 2 tangerines and gently stir in tangerine segments.
