Easy Orange Chicken
A quick and delicious skillet meal transforming frozen popcorn chicken with a sticky-sweet orange-marmalade sauce, perfect for busy weeknights and picky eaters.
Ingredients
Main Ingredients
- 24 oz 1 (24 oz) bag frozen popcorn chicken Any brand
- 17 oz 1 (17 oz) jar orange marmalade
- 1 cup 1 cup BBQ sauce Any brand; choose smoky or sweet style based on preference
- 6 tablespoons 6 tablespoons soy sauce Use low-sodium if watching salt
- to serve Cooked white or brown rice Optional
Instructions
Preparation
- Preheat and cook the popcorn chicken: Follow the package directions for baking or air-frying the frozen popcorn chicken until it’s hot and crispy.
- Cook rice if using: Start the rice now so it’s ready when the chicken and sauce finish.
Make the Sauce
- In a medium saucepan over medium-low heat, combine the orange marmalade, BBQ sauce, and soy sauce. Stir frequently for about 4–6 minutes until the marmalade melts and the sauce is smooth and glossy.
Combine
- Place the hot popcorn chicken in a large bowl. Pour the warm sauce over the chicken and toss gently to coat evenly.
- Serve: Spoon the sauced chicken over a bed of rice or serve with steamed vegetables.
Notes
For extra crispness, spread the coated chicken on a baking sheet and return to a 375°F oven for 4–6 minutes. This trick keeps the coating pleasantly crunchy. Refrigerate leftovers within two hours in an airtight container and use within 3–4 days.