August Recipes

Easy Orange Chicken & Fried Rice

Bowl of orange chicken over fried rice with chopsticks
Hands On:
5 minutes
Total Time:
35 minutes


  • 1 (29-oz.) pkg. Hy-Vee frozen fully cooked popcorn chicken
  • 1 (11.8-oz.) bottle Culinary Tours orange sauce
  • ¼ cup Culinary Tours sweet Thai-style chili sauce
  • 1 tbsp orange zest
  • 1 tbsp fresh orange juice
  • 1 ½ (1-qt.) container Hy-Vee Kitchen fried rice, for serving
  • green onions, for garnish
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Preheat oven to 400°. Spread popcorn chicken in a single layer on large rimmed baking pan. Bake for 20 minutes or until very crispy, stirring halfway through. Transfer chicken to a large bowl.
Combine orange sauce, chili sauce, and orange zest and juice in a small saucepan; heat over medium-low heat until warm, stirring occasionally. Reheat fried rice in the microwave if needed.
Pour sauce over chicken; toss to coat. Serve over fried rice. Garnish with green onions, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 50mg 17%
Sodium: 1180mg 51%
Total Carbohydrate: 56g 20%
Dietary Fiber: 0g 0%
Sugars: 27g 54%
Protein: 21g 42%

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