Is your family a fan of Orange Chicken? Today I’m sharing this quick and easy 20 Minute Orange Chicken Recipe that you can have on the table in a flash!
Mmm, yummy, that looks good doesn’t it? My kiddos love Orange Chicken! It’s one of the few dishes they request all the time and I know they would be thrilled if I made this dish every week. They even make it a point to check the school lunch calendar, so they can be sure to not bring lunch on the days the school cafeteria serve orange chicken… This is a sponsored conversation written by me on behalf of Tyson Foods. The opinions and text are all mine.
You might think making Orange Chicken from scratch is too much work, especially if you’re in a rush to get dinner on the table, but I have a sneaky shortcut to whip up the yummiest orange chicken that everyone will love.
My secret is to use the Tyson® fully cooked Crispy Chicken Strips! Since the chicken prep is done, all you have to do is cook the rice and put together this quick sauce. The recipe does include dicing a bit of carrots and red bell pepper, but you could totally leave that out, it’s mainly for color.
Everyone really likes the Tyson® Crispy Chicken strips we get at Sam’s Club. These chicken strips are so versatile for quick dinners, plus they taste so good on their own. The Tyson® fully cooked nuggets would be fabulous in this recipe too. Just use whatever you have on hand.
20 Minute Orange Chicken Recipe
- 24 oz of Tyson® Crispy Chicken Strips
- 1 tbsp Sesame oil
- 1/2 cup thinly sliced carrots
- 1/2 cup diced red bell pepper
- 1 garlic clove
- 1 1/2 tsp fresh orange zest
- 2 cups orange juice (reserve just a bit to mix with cornstarch)
- 2 tbsp teriyaki sauce
- 2 tbsp soy sauce
- 3 tbsp sugar
- 1/4 tsp salt
- optional: pinch of red pepper flakes (Only add if you want a bit of heat.)
- 1/2 tsp cornstarch
- cooked rice
- Cook chicken strips according to package directions, set aside.
- In your largest skillet, over med-high heat, add oil and sauté carrots and bell peppers for about 3 minutes. Add garlic and sauté for another minute or two.
- Add orange zest, juice, teriyaki, soy, sugar, salt red pepper to the skillet. Bring to a boil.
- Mix cornstarch with a bit of orange juice and add to pan, stirring in thoroughly..
- Reduce heat and simmer for about 5 more minutes until the sauce has thickened.
- Chop some of the larger strips into more manageable sized pieces. Add chicken to the skillet and toss to coat.
- Serve over rice and enjoy!
This is a sponsored conversation written by me on behalf of Tyson®. The opinions and text are all mine.