This 4-ingredient orange chicken made with frozen chicken tenders is great for when you're craving takeout. It's so simple to make at home, is very budget-friendly, and only takes 4 ingredients. I serve it over rice, topped with green onions and sesame seeds.
Ingredients
- 1 cup orange marmalade
- 0.5 cups Kansas City-style BBQ sauce
- 0.25 cups low sodium soy sauce
- 1 bag frozen fully cooked chicken nuggets , 1 pound
- green onions
- sesame seeds
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Place frozen nuggets in a single layer on a baking sheet.
-
2
Bake in the preheated oven until hot and crispy, 11 to 13 minutes, or according to package directions.
-
3
Meanwhile, whisk marmalade, BBQ sauce, and soy sauce together in a small saucepan and heat over low heat until hot, about 5 minutes.
-
4
Place nuggets in a large bowl. Drizzle sauce over the top. Toss to coat.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Japanese-Style Deep Fried Chicken
If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken. Do not use sweet soy sauce or too salty soy sauce.
Hungarian Goulash III
This is the Hungarian goulash my mother made and her mother made; it's the only one I know
Duck Rillettes
Making duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying it in a little butter, duck fat, and duck gelatin, you'll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.