"This easy three-ingredient orange chicken recipe written with Michelle McGlinn uses frozen popcorn chicken, teriyaki sauce, and orange marmalade to shortcut a Chinese-American takeout favorite so that you can make it in under 20 minutes at home. Instead of a long list of ingredients (delicious as they may be) like soy sauce, Shaoxing wine, rice wine vinegar, dried orange peel, and ginger, the teriyaki sauce and orange marmalade streamline the recipe into a simple reduction that comes together in less than 10 minutes."
"24 ounces frozen popcorn chicken 1 cup orange marmalade 1 cup teriyaki sauce Preheat the oven to 400 F. Add popcorn chicken to a foil-lined sheet tray. Bake for 15 to 20 minutes, or until crispy. Meanwhile, add marmalade and teriyaki sauce to a saucepan over medium-low heat. Simmer for 15 to 20 minutes, stirring often, until thick. Toss the chicken with the orange teriyaki sauce. Serve the orange chicken with white rice, or as desired."
Combine frozen popcorn chicken with a sauce made from orange marmalade and teriyaki sauce to create a simplified orange chicken. Bake the popcorn chicken at 400°F for 15–20 minutes until crispy. Simmer equal parts marmalade and teriyaki over medium-low heat for about 15–20 minutes, stirring often, until thickened. Toss the baked chicken in the reduced orange-teriyaki glaze and serve with white rice or preferred sides. The recipe yields about 627 calories per serving and is high in sodium (approximately 2,922 mg) and sugars (about 58 g). This method produces a quick, convenient weeknight meal.
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