Prep: 20 minutes
Cook: 25 minutes
Marinate time: 2 hours
Yield: 4 servings
1 cup fresh tangerine or orange juice
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 teaspoon dark sesame oil
2 garlic cloves, crushed
1 tablespoon finely chopped fresh ginger
1 tablespoon freshly grated orange zest
11/2 pounds skinless, boneless chicken breasts, cut into thin strips
2 tangerines, seeded and thinly sliced
2 tangerines, seeded and chopped
Chopped fresh rosemary sprigs
1. In a medium bowl whisk together tangerine juice, soy sauce, honey, sesame oil, garlic, ginger and orange zest. Place chicken in a large zip-top plastic bag. Add half of the tangerine marinade; seal and toss gently to coat. Reserve remaining marinade for later use. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425°F. Remove chicken from bag. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Bake at 425°F for 20 minutes, turning once.
3. Preheat broiler. Place chicken on a jellyroll pan; arrange tangerine slices and pieces around chicken. Pour reserved tangerine marinade over chicken, coating evenly. Broil 5 minutes or until browned and heated through. Garnish with fresh rosemary, if desired.
