Crispy Orange Chicken
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
We enjoy these tangy nuggets so many ways—over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon
Ingredients
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16 ounces frozen popcorn chicken (about 4 cups)
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1 tablespoon canola oil
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2 medium carrots, thinly sliced
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1 garlic clove, minced
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1-1/2 teaspoons grated orange zest
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1 cup orange juice
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1/3 cup hoisin sauce
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3 tablespoons sugar
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1/4 teaspoon salt
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1/4 teaspoon pepper
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Dash cayenne pepper
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Hot cooked rice
Directions
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1.
Bake popcorn chicken according to package directions.
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2.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
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3.
Add chicken to skillet; toss to coat. Serve with rice.
Nutrition Facts
1 cup (calculated without rice): 450 calories, 20g fat (3g saturated fat), 35mg cholesterol, 1294mg sodium, 56g carbohydrate (25g sugars, 3g fiber), 14g protein.
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