Orange Chicken

Adapted from From Scratch to Plate

  • 1-1/2c water

  • 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 cornstarch

  • 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

Cusine:Asian

Category:Entree

Keywords: chicken orange

Video:none

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