Crispy Orange Chicken
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
- 16 ounces frozen popcorn chicken (about 4 cups)
- 1 tablespoon canola oil
- 2 medium carrots, thinly sliced
- 1 garlic clove, minced
- 1-1/2 teaspoons grated orange zest
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Dash cayenne pepper
- Hot cooked rice
