Preheat oven to 400 degrees. Spread popcorn chicken in a single layer on large rimmed baking pan. Bake for 20 minutes or until very crispy, stirring halfway through. Transfer chicken to a large bowl.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
When we say easy, we mean it! This orange chicken and fried rice recipe has just 3 steps before you're enjoying a delicious hot meal.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (29-oz.) pkg. Hy-Vee frozen fully cooked popcorn chicken | ||
| 1 (11.8-oz.) bottle Culinary Tours orange sauce | ||
| ¼ c. Culinary Tours sweet Thai-style chili sauce | ||
| 1 tbsp. orange zest | ||
| 1 tbsp. fresh orange juice | ||
| 1 ½ (1-qt.) containers Hy-Vee Kitchen fried rice, for serving | ||
| Green onions, for garnish |
Things To Grab
- Large rimmed baking pan
- Large bowl
- Small saucepan
Directions
Combine orange sauce, chili sauce, and orange zest and juice in a small saucepan; heat over medium-low heat until warm, stirring occasionally. Reheat fried rice in the microwave if needed.
Pour sauce over chicken; toss to coat. Serve over fried rice. Garnish with green onions, if desired.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 50mg
- Sodium: 1180mg
- Total Carbohydrates: 56g
- Protein: 21g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%