CRISPY ORANGE CHICKEN
16 ounces frozen popcorn chicken (about 4 cups)
1 tablespoon canola oil
2 medium carrots, thinly sliced
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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
Bake popcorn chicken according to package directions.
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.
Add chicken to skillet; toss to coat. Serve with rice. Yield: 4 servings.