Sunkist® Tangerine Bangkok Chicken

Ingredients

• 1 lb ( 454 g)chicken tenderloins
• 1/3 cup (80 mL) flour*
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 2 Tbsp ( 30 mL) vegetable oil*
• 5 Sunkist® tangerines**
• 1 tsp (5 mL) grated ginger
• 1 clove garlic, crushed
• 1 shallot, minced
• 4 Tbsp (60 mL) honey
• 1/4 cup (60 mL) Thai chili sauce
• 3 Tbsp (45 mL) chopped cilantro

preparation

1. Mix flour with salt and pepper. Coat chicken tenders in seasoned flour mixture, shaking off excess. Combine ginger, garlic, shallot, honey, juice and zest of 3 tangerines, chili sauce, and cilantro in bowl and reserve.
2. Heat oil in large skillet over medium heat. Add chicken tenders to skillet and cook until browned, about 2-3 minutes on each side.
3. Pour reserved sauce mixture over browned chicken tenders and stir gently to heat through. Cover skillet and simmer for about 5 minutes, until chicken tenders are firm and cooked through. Before serving, peel and segment remaining 2 tangerines, and gently stir into chicken mixture.