Sticky Orange Chicken
Steamed Rice and Vegetable Egg Rolls
- ½ (25.5-oz) pkg frozen breaded popcorn chicken
- ¼ cup no pulp orange juice
- 1 Tbsp soy sauce
- 1 Tbsp Thai sweet red chili sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
- 1 tsp cornstarch
- 1 tsp ginger paste
- Fry or bake chicken according to package directions.
- Meanwhile, whisk together orange juice, soy sauce, chili sauce, vinegar, honey, and cornstarch in a bowl.
- Bring sauce to a boil in a skillet over medium-high heat; reduce heat, and simmer 2 to 3 minutes or until sauce is thickened.
- Stir in ginger paste and chicken nuggets; toss. Serve over rice.
- ½ cup long grain white rice
- ½ (24.5-oz) pkg frozen vegetable egg rolls
- Cook rice according to package directions.
- Cook 2 egg rolls according to package directions; serve each with 1 Tbsp sauce.
|
Main |
Side |
Total |
| Servings |
3
|
2
|
|
| Fat (g) |
26 |
7 |
33 |
| Sat. Fat (g) |
7 |
1 |
8 |
| Protein (g) |
35 |
8 |
43 |
| Carb (g) |
54 |
87 |
141 |
| Fiber (g) |
2 |
3 |
5 |
