Tangerine Chicken Recipe for Quick Weeknight Meals

Name: Sweet & Spicy Tangerine Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pounds boneless, (skinless chicken thighs, cut in 1-2" pieces); 2 tablespoon flour; 1 teaspoon salt; 1/4 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 1/2" 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))

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**

chicken pieces in sauce over rice with orange segments and sesame seeds

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

Jump to:

Why This Recipe Works
What Is My Take on Tangerine Chicken Recipe?
Make It a Meal
Easy Side Dishes
The Ingredients
Step By Step Instructions
Expert Tips
Common Questions
Storing Instructions
Recipe
💬 Comments

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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.

red peppers, jalapeno peppers, garlic in a saute pan

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.

chicken mixed with vegetables in a saute pan with sauce

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.

Quick & Low Carb Dinner Tangerine Chicken

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

Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier. If using breast meat, be careful not to overcook.

Is this dish spicy?

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.