Sizzling Szechuan Tangerine Chicken

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry
  • 1/4 cup freshly squeezed tangerine juice
  • 1 teaspoon tangerine zest
  • 2 teaspoons sugar
  • 3 tablespoons arrowroot powder, divided
  • 2 to 3 boneless, skinless chicken breasts
  • 1/4 cup high-heat oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 4 to 6 small, dry hot chile peppers
  • 1 teaspoon coarsely ground or crushed white peppercorns
  • 1/2 cup pea pods
  • 1/2 cup red bell pepper strips
  • 1/2 cup sliced green onions
  • 1 cup peeled tangerine segments


To make the cooking sauce, combine soy sauce, vinegar, sherry, tangerine juice and zest, sugar and 1 tablespoon arrowroot powder; set aside.

Cut chicken into thin strips. Toss strips in 2 tablespoons arrowroot powder to coat.

Heat a wok or wide frying pan over medium-high heat. When the pan is hot, add 2 tablespoons oil. Add chicken strips and stir-fry for 3 to 4 minutes or until just done through. Remove chicken from the pan and set aside.

Add remaining 2 tablespoons oil to the pan. Add garlic and ginger; cook for a few seconds. Add chiles and peppercorns and stir-fry until aromatic, about 10 seconds. Add pea pods, bell peppers and green onions; cook for 1 minute.

Add chicken back to the pan and pour in cooking sauce. Simmer until sauce bubbles and thickens slightly, about 2 minutes. Fold in tangerine segments and serve over steamed rice.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member