Sticky Orange Chicken
Steamed Rice and Vegetable Egg Rolls
Ingredients
- 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
Instructions
- 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.
Side Dish Ingredients
- ½ cup long grain white rice
- ½ (24.5-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Cook rice according to package directions.
- Cook 2 egg rolls according to package directions; serve each with 1 Tbsp sauce.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
594
|
447
|
1041
|
| 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 |
| Sodium (mg) | 1091 | 1394 | 2485 |
| T. Sugs (g) | 16 | 15 | 31 |
| A. Sugs (g) | 9 | 12 | 21 |
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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