This super easy take-out–style Tangerine Chicken Recipe is packed with the sweet tanginess of fresh tangerines and layered with bold, savory umami flavors. Best part? It’s on the table in just 20 minutes from start to finish.
I don’t know about you, but once the holidays wind down, I’m all about quick, somewhat healthy weeknight meals—like our favorite Shanghai chicken—but I am definitely not about sacrificing flavor. And that’s not what this site is about anyway. Around here, it’s all about the flavor.
This Tangerine Chicken proves you can have it all. It’s lighter than takeout, easy enough for a busy weeknight, and still wildly satisfying. The natural sweetness from the tangerines pairs beautifully with savory soy sauce, while the toasted Szechuan peppercorns add a subtle heat and that signature tongue-tingling magic you just can’t fake.
**if you like a quick stir fry, you'll love this Kimchi Udon Stir Fry or these Spicy Szechuan Braised Green Beans**
Why This Recipe Works
- Fresh tangerine juice gives the sauce bright, natural sweetness without being overpowering
- Chicken thighs stay juicy and flavorful, even with high-heat cooking
- Szechuan peppercorns add complexity and authentic depth
- Everything cooks quickly in one pan for maximum flavor and minimal cleanup
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What Is My Take on Tangerine Chicken Recipe?
Traditional takeout versions of tangerine chicken are often heavily breaded, deep-fried, and overly sweet. My take focuses on fresh citrus, bold aromatics, and high-heat cooking to deliver big flavor without the heaviness.
Using a carbon steel wok allows everything to cook quickly at high heat, locking in flavor while giving the chicken that lightly crisp exterior. A wok spatula makes stir-frying fast and efficient, while a sharp chef’s knife ensures clean, even cuts so everything cooks at the same pace.
The result is a lighter, fresher Tangerine Chicken Recipe that still has that glossy, takeout-style sauce—only brighter, more balanced, and packed with real citrus flavor.
Make It a Meal
This Tangerine Chicken Recipe is perfect served over:
- Steamed jasmine rice
- Fried rice
- Rice noodles
- Cauliflower rice for a lighter option
Serve it with these ultra crispy hash browns for a fun takeout-style side.
Easy Side Dishes
Pair it with simple sides to round out the meal:
- Egg drop soup
- Stir Fry Baby Bok Choy
- Spicy Chinese Stir Fry Green Beans
- Thai cucumber salad
- Serve it with these ultra crispy hash browns for a fun takeout-style side.
The Ingredients
Don't be intimidated by the long list - this recipe really does only take about 20 minutes to make. It's not hard.
I find that chicken thighs are far superior to chicken breasts in the recipe, but you can substitute if you'd like. Just note it will have a small impact on the final dish.
If you like a very spicy dish, I recommend adding several dried hot chilies when stir frying the rest of the vegetables.
I recommend using freshly toasted and ground Sichuan peppercorns for the best results. If you've never had Szechuan peppercorns, they have a slightly lemony flavor with just a hint of sweetness, and are not really considered spicy as many would believe. What they do have is a tongue numbing quality that can feel a little strange. But in a good way. I've also included a link in the recipe card where you can buy them if you can't find them locally.
Shaoxing wine is a type of Chinese cooking wine that is used quite often in Chinese cooking. If you plan on cooking many Chinese dishes (I have many of them on this site), I highly recommend buying a bottle. If not, you can substitute it with a dry sherry.
Step By Step Instructions
Step1: Heat the oil in a large skillet or wok. Coat the chicken in the salt, pepper and flour. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.
Step2: Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.
**Cook the chicken in batches so it browns up nicely. If you overcrowd the pan, the chicken may steam instead of brown. You want it crisp on the outside.
Step3: Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.
Step4: Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated. Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired.
Serve over white rice, brown rice, or noodles.
Expert Tips
- Mandarin oranges can be swapped in if tangerines are hard to find
- Keep the pan at medium-high to high heat for proper stir-fry texture
- Cook chicken in batches if needed—overcrowding causes steaming, not browning
Common Questions
Yes, but thighs stay juicier. If using breast meat, be careful not to overcook.
It has a mild heat from the jalapeño and Szechuan peppercorns. Adjust or omit for less spice.
Storing Instructions
Store leftover Tangerine Chicken in an airtight container in the refrigerator for up to 3 days.
To freeze, place leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the fridge and reheat gently in the microwave or skillet.
Did you make this Tangerine Chicken Recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Sweet & Spicy Tangerine Chicken
Ingredients
- 1 pounds boneless, skinless chicken thighs, cut in 1-2" pieces
- 2 tablespoon flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon oil
- 1 red bell pepper, sliced
- 1 garlic clove, minced
- 1 teaspoon ginger paste
- 1 jalapeno, halved and sliced
- 2 green onions, sliced in ½" pieces
- 2 tablespoon chicken broth
- 2 tablespoon tangerine juice
- 2 tablespoon soy sauce
- 2 tablespoon shaoxing wine
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 2 tangerines separated in bite sized pieces
- Salt (to taste)
Instructions
- Heat the oil in a large skillet or wok. Coat the chicken in the salt, pepper and flour. Add the the skillet and cook for about 10 minutes, until browned on all sides and cooked through. Remove from skillet and set aside.
- Add the red bell pepper, jalapeno, garlic and ginger. Stir fry for 1-2 minutes, or until red pepper starts to soften slightly. Add the green onion. Stir fry 1 minute.
- Add the orange juice, soy sauce, broth, Shaoxing wine, and sichuan peppercorns. Cook for about 1 minute, deg-lazing the pan.
- Add the chicken and cook for 2-3 minutes, or until sauce has thickened and chicken is coated. Add the tangerine pieces and mix to coat with sauce. Add additional salt to taste if desired.
Expert Tips:
- Chicken breast can be substituted for chicken thighs.Â
- Substitute orange juice for tangerine juice if you don't have tangerine juice. Same for the tangerine slices.Â
- Add additional dried hot chilies when stir frying the rest of the vegetables if you want a spicier dish.
- Use freshly toasted and ground Szechuan peppercorns for the best results.
- Dry sherry can be substituted for the Shaoxing wine.
- Cook the chicken in batches so it browns up nicely. If you overcrowd the pan, the chicken may steam instead of brown. You want it crisp on the outside.Â
Nutrition
Geetanjali Tung says
What a fusion of flavors! This sounds and looks so delicious I am sure everyone of my family will love this.
Danielle says
Thanks Geetanjali! I hope you try it!
Mimi says
Take-out style recipes are my weakness recently. I am sure this delicious Tangerine Chicken will taste incredible. Such a delightful way to enjoy chicken!
Danielle says
Thanks Mimi! I hope you get the chance to try it!
April says
Every time I find a quick and easy dish, I get excited - another one to my super collection of quick and easy recipes. The chicken must be incredible with all that tangerine flavor!
Danielle says
Thanks April! Quick and easy is the best!
Krista Price says
You had me at 20 minutes! That's quicker than ordering take out! I love how easy this is! Pinning for next week!
Danielle says
Thanks Krista - hope you get a chance to try it!
Jori says
This is just heads and tails above a regular orange chicken takeaway! I love the addition of peppers, too.
Danielle says
Thanks so much Jori!!
Maman de sara says
The Tangerine chicken looks flavorful and it is ready in 20 minutes, awesome!
Danielle says
Thanks! I'm glad you stopped by 🙂
Dianna says
Tangerine chicken looks delicious! Thank you for all the tips and tricks in order to make this recipe as tasty as possible.
Danielle says
You're welcome Dianna! Glad you stopped by 🙂
Jacqueline Debono says
Chicken and citrus fruits is always a winner. I love the use of tangerines, that sounds delicious and those Szechuan peppers sound interesting. Would love to try this dish!
Danielle says
Citrus and chicken is great together! Thanks Jacqueline!
Linda Kurniadi says
Oh wow! This is my kind of dish! 20 minutes to a delicious dish. And you also got me at Kimchi udon. That looks so good and comforting.
Danielle says
Thanks Linda! The Kimchi Udon is one of my favorite dishes 🙂
Stine Mari says
This tangerine chicken looks fantastic, with a lot of flavor. Love chicken and orange together, so I'm guessing it's not that different with tangerine. Awesome recipe!
Danielle says
It's pretty similar. Thanks Stine!