Crispy Orange Chicken

These tangy Asian-inspired nuggets go a long way. We eat them over noodles or rice, in sandwiches, even on top of lettuce and cabbage. —Darlene Brenden, Salem, Oregon for Taste of Home©

Yield: 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 peel
  • 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:

  1. Bake popcorn chicken according to package directions.
  2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in orange peel, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until thickened, stirring constantly.
  3. Add chicken to skillet; toss to coat. Serve with rice.

 

 

Nutritional 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.

Advertisements