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
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.