Adapted from From Scratch to Plate
1/4c freshly squeezed orange juice
2T freshly squeezed lemon juice
1T orange zest
1/4c rice wine vinegar
2T soy sauce
1/2c brown sugar
1/2t fresh ginger, minced (or grated)
1 garlic clove, chopped
2T green onions, sliced thinly
1/4t red pepper flakes (or more if you like it hot)
2T cold water
1 Package Tyson® Any’tizers® Popcorn Chicken, 24 oz.
Combine all the ingredients except cornstarch and cold water in a small saucepan. Bring to a boil over medium heat. In a small bowl stir together cold water and cornstarch with a fork, breaking up any clumps.
Pour cornstarch mixture into boiling sauce and whisk until thickened.
Keep sauce warm over low heat while you make the popcorn chicken.
Pour the hot orange sauce over the popcorn chicken and stir to coat.
Top with sliced green onions and serve promptly over steamed rice.
Prep time:10 min
Cook time:20 minutes
Keywords: chicken orange