I have mentioned my love for Chinese food before, so I make no apologies for yet another recipe for Chinese orange chicken. This version is super easy, super quick. Ben called me about 4:15 on his way home from work to tell me that he was VERY hungry and wanted to eat as soon as he got home. This is unusual and since I hadn't made a menu plan last week, I ran to my freezer to check out what we had on hand. I had some popcorn chicken, so this yummy meal is the creative result.
20-Minute Orange Chicken
1 cup water
2 Tbsp. frozen orange juice concentrate
3 Tbsp. lemon juice
1/4 cup vinegar
2 Tbsp. soy sauce
zest of one citrus fruit (I used a clementine)
3/4 cup sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
dash onion powder
2 Tbsp. cornstarch
1 bag frozen popcorn chicken (I used Tyson's)
1 small can mandarin oranges (6 oz.?)
- Heat the popcorn chicken according to package directions.
- While chicken is cooking, pour water, juice concentrate, lemon juice, vinegar, and soy sauce into a saucepan on stove top at medium-high. Add zest, sugar, ginger, garlic, and onion powder. Bring to a boil.
- Remove 1/4 cup sauce and mix with cornstarch. Add the cornstarch mixture into sauce and bring to simmer over low heat. When thick, add in cooked chicken and mandarin oranges. Serve over rice. Serves 4-6.