Orange Chicken
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
24 frozen Banquet® Chicken Breast Nuggets
PAM® Original No-Stick Cooking Spray
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
3/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
1 tablespoon La Choy® Lite Soy Sauce
1/4 cup sliced green onions
2 cups hot cooked long-grain white rice
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 32 mg | 3% |
Carbohydrate | 60 g | 20% |
Cholesterol | 15 mg | 5% |
Total Fat | 11 g | 18% |
Iron | 2 mg | 12% |
Calories | 419 kcal | 21% |
Sodium | 987 mg | 41% |
Protein | 14 g | 28% |
Saturated Fat | 2 g | 11% |
Sugars | 16 g | 2% |
Vitamin C | 14 mg | 24% |
Prepare chicken nuggets according to package directions; set aside. Meanwhile, spray large skillet or wok with cooking spray; heat over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until hot, stirring occasionally.
Add stir fry sauce and soy sauce; cook 2 to 3 minutes more or until mixture is thickened slightly.
Add chicken nuggets and green onions to vegetable mixture; stir gently. Serve over rice.
Add 1/4 teaspoon crushed red pepper flakes with stir fry sauce, if desired.
Orange Chicken