Crispy Orange Chicken

Your family will never want to go back to getting the takeout version of this sweet-and-spicy dish, and you’ll love how easy it is to prepare!


16 oz. frozen popcorn chicken

1 Tbsp. canola oil

2 medium carrots, thinly sliced

1 garlic clove, minced

1½ tsp. grated orange zest

1 c. orange juice

⅓ c. hoisin sauce

3 Tbsp. sugar

¼ tsp. salt

¼ tsp. pepper

Dash cayenne pepper

Hot cooked rice


  • Bake popcorn chicken according to package directions.
  • Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly.
  • Add chicken to skillet; toss to coat. Serve with rice.