Food & Drink

Recipe of the Day: Crispy Orange Chicken


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

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.

Simple & Delicious August/September 2015