Ingredients
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons peach preserves
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 352 grams tangerine oranges (4 medium or 2 large oranges)
- 3 tablespoons cilantro (snipped fresh)
- 1 tablespoons oil (cooking oil)
- 4 (1 pound) boneless skinless chicken breasts (medium skinless, boneless chicken breast halves)
- Shredded tangerine or orange peel (optional)
How to Make
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Step 1: In a small bowl combine water, hoisin sauce, preserves, sugar, and soy sauce. Finely shred 1 teaspoon of peel from one of the tangerines or oranges; add to hoisin mixture. Set aside. Peel and coarsely chop tangerines or oranges, remove seeds. In a bowl gently toss chopped tangerines or oranges and cilantro; set aside.
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Step 2: Rinse chicken; pat dry. In a large skillet cook chicken in hot oil over medium heat for 3 to 5 minutes or until chicken is browned, turning once. Drain off fat. Carefully pour hoisin mixture over chicken. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until chicken is tender and no longer pink.
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Step 3: Remove chicken from skillet. Boil sauce gently, uncovered, about 5 minutes or until reduced to 1/3 cup. Return chicken to skillet. Heat through, turning once to coat with glaze.
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Step 4: Remove to individual serving plates or serving platter; spoon glaze over top. Sprinkle with additional tangerine or orange peel, if desired. Serve tangerine mixture alongside the chicken.
We hope you enjoy this recipe!
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