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.

 

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    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 zest
    • 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

  • 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 zest, 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.

Nutrition 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.