Last night Randall and I decided to make some stir-fry chicken. This is our go to meal because we try to always have chicken and a bag of frozen “asian medley” in the freezer. I had been sort of over it, and wasn’t really looking forward to it. But once we cooked the chicken (we do veggies in one pan and chicken in the other else the veggies get sog), I decided to deglaze the pan with some tangerine juice. We had some in the fridge, and garrick was going on about this amazing tangerine chicken he made over the weekend. It got me craving it, and I was glad. It just brought the same ol' mail to the next level.
To make the sauce, I deglazed the greasy chicken pan with tangerine juice, some siracha, a cornstarch slurry (to thicken it), and some lemongrass. It came out fantastic. and now suddenly i am okay with making this meal on a regular basis again.
