Chili Garlic Chicken Skillet with Tangerines

My husband stood over this Chili Garlic Chicken Skillet with fried tangerines the other night and ate it right outta the pan, standing at the stove. It’s that kind of recipe, though, one that smells so good and looks so fetching that you sort of can’t not want to dive right in, fork first.

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This is sort of a funny little recipe, one that I conjured up as a pure result of my own craving for sweet/salty/Asian-inspired chicken. There are plenty of chili garlic chicken recipes out there, and my contribution to that contingency is very laid back and easy to make.

It’s a perfect weeknight one-pan recipe that goes with basically whatever you want to serve alongside it (for me it was roasted potatoes and charred green beans).

Chili Garlic Chicken Skillet with Fried Tangerines: The Rundown

In this recipe, I wanted to get the job done fast but without sacrificing any flavor. Short cuts need not apply!

Well, almost. I am using boneless, skinless chicken thighs, rather than bone-in, skin-on as they cook up quickly and with little fuss. You don’t need to pay any mind to the skin crisping or sticking to the pan here. Just coat the thighs in some corn starch, give them a browning session in the hot pan, and carry on, my wayward sons.

I almost always have carrots, onions, and celery in my fridge, as I use them weekly in my recipes here for you. These produce items are sold in bulk, and we never use all of them in one recipe do we? Nope. Sure don’t. So, if you cook along with me with any degree of regularity, there’s a good chance you’ve got these three things hanging around, too.

So, they’ll provide the base of the sauce, giving crunch, nutrition, and wonderful flavor to the finished dish.

Plus? I love how the shredded carrots sort of look like candied orange peel – a nod to the tangerine flavor that punctuates the sauce.

What you’ll need to make this Chili Garlic Chicken with Tangerines

2 TBSP neutral flavored cooking oil

5 or 6 boneless skinless chicken thighs

Corn starch, for coating (about ⅔ TBSP)

2 tangerines, sliced into half-moons (peel still on)

2 shallots, finely chopped or 1 small sweet onion

1.5 cups shredded carrots (or 2 large carrots, sliced)

2 celery stalks, chopped

For the Sauce

3 garlic cloves

½ cup sweet chili sauce

¼ cup soy or tamari sauce

1 tsp fish sauce

2 tsp rice wine vinegar or fresh lime juice

1.5 TBSP molasses

For serving: Freshly chopped scallions and cilantro

How to make this Chili Garlic Chicken Skillet with Tangerines

Place a large, deep-sided skillet over medium-high heat and add the cooking oil. Coat the chicken thighs on all sides with corn starch, skating off any excess. When the oil is shimmering hot, brown the chicken on both sides until a light crust has formed; about 3 or 4 minutes on the first side, and just one or two on the second (they will finish cooking at the end).

Transfer the chicken to a tray or plate for now. Add the tangerine slices to the hot pan and fry for just a minute, until they start to char a little bit on one side. (NOTE: they’ll splatter/sputter, so a lid or splatter screen or paper towel is helpful here, to cover the pan). Remove the tangerine slices to the plate/tray with the chicken. Reduce the heat to medium.

Preheat your broiler to high. Adjust the oven rack to the second-from-top position.

Add a little more oil if the pan looks dry and add the shallots/onion, carrots, and celery. Cook until tender, about 3 or 4 minutes.

To make the sauce: in a liquid measuring cup or bowl, whisk together the sweet chili sauce, garlic, soy sauce, fish sauce, vinegar, and molasses.

Add the sauce to the pan, stirring to collect any browned bits on the bottom. Put the chicken back into the pan, along with its juices. Top with the tangerine slices. Spoon some of the sauce over the chicken and tangerines, to help them brown in the oven.

Place the pan in the oven, uncovered, so the chicken and fruit can lightly brown and crisp. Broil for 3 or 4 minutes (keep watch!)l until browned and the chicken is cooked through.

Shower the pan with chopped scallions and cilantro and serve hot.