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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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

Directions

  • Bake popcorn chicken according to package directions.
  • 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.
  • 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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