Your favorite Asian takeout, made at home in just 30 minutes. Cider vinegar and brown sugar adds a subtle tart and sweetness you wouldn’t normally get.
What You Need
1 pound Crispy Chicken Strips
1 orange, large, zest and 1/2 cup juice
1 teaspoon cornstarch
1 tablespoon canola oil
4 scallions, thinly sliced, white and green parts separated
1 tablespoon soy sauce
1 teaspoon cider vinegar
2 tablespoon light brown sugar, packed
Prepare Crispy Chicken Strips according to package directions. When cool enough to handle cut into 1" chunks. Set aside, keep warm.
In a small bowl, whisk together the orange zest and juice with the cornstarch.
In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring until just tender, about 1 minute. Add the soy sauce, vinegar and sugar and cook, stirring, until sugar dissolves, about 30 seconds. Stir in the orange juice mixture and bring to a boil for about 15 seconds.
Add the chicken and toss to coat. Top with scallion greens and serve hot.