Categories: Asian

Ingredients

• 16 oz. frozen popcorn chicken
• 1 tbsp canola oil
• 2 medium carrots, thinly sliced
• 1 garlic clove, minced
• 1 1/2 tsp grated orange zest
• 1 cup orange juice
• 1/3 cup hoisin
• 3 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• Dash cayenne pepper
• Hot cooked rice

Directions

1. Bake popcorn chicken as directed.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3 to 5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4 to 6 minutes, stirring constantly.

3. Add chicken to skillet; toss to coat. Serve with rice.

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