Yield
4 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
1 1⁄2 cups uncooked rice
Water and salt for rice (according to package instructions)
14 ounces frozen chicken nuggets, tenders, or chunks
1 large oranges (zested, then juiced with pulp)
2 tablespoons soy sauce
1⁄4 cup white or rice vinegar
1⁄2 cup packed brown sugar
1 teaspoon garlic powder
1 tablespoon cornstarch mixed with 1 tablespoon of water
Instructions
Start by cooking rice and popping chicken nuggets in the oven, each according to their package instructions.
Meanwhile, in a medium saucepan, mix orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic powder. Bring to a boil over medium heat, then lower temperature a bit. Mix in cornstarch slurry and cook until sauce coats the back of a spoon. Remove from heat and cover with lid until the rice and chicken nuggets are ready. Divide rice onto plates, then top with sauce and chicken.
Notes
Per serving: 670 calories, 18 grams fat (4 grams saturated fat), 107 grams total carbs, 992 milligrams sodium, 32 milligrams cholesterol, 3 grams fiber, 19 grams protein.
