Chili Garlic Chicken Skillet with Tangerines
Salty, garlicky and incredibly flavorful, this lightly sauced Chili Garlic Chicken Skillet comes with fried tangerine slices that drip their sweet juices into the sauce as it simmers, making for one truly delicious dinner.Â
- Yield: Serves 4
Ingredients
Scale
- 3 to 4 TBSP neutral flavored cooking oilÂ
- 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
- 4Â garlic cloves, minced or grated
- 2/3 cup sweet chili sauce
- ¼ cup soy or tamari sauce (or to taste)
- 1.5 tsp fish sauce
- 2 tsp rice wine vinegar or fresh lime juiceÂ
- 1.5 TBSP molasses
For serving: Freshly chopped scallions and cilantro
Instructions
- 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, shaking 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 minutes 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, 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. Season lightly with salt and pepper, if you like. Cook, stirring occasionally, until tender, about 3 or 4 minutes.
- Meanwhile make the sauce: in a liquid measuring cup or bowl, whisk together the sweet chili sauce, garlic, soy sauce, fish sauce, vinegar, molasses, and 2 TBSP water.
- 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.Â
- 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.Â
- Shower the pan with chopped scallions and cilantro and serve hot.