| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Orange juice or water |
| 2 | ts | KINGSFORDS Corn Starch |
| 1/2 | c | KARO Light or Dark Corn Syrup |
| 1/3 | c | Ketchup |
| 2 | tb | Low sodium soy sauce |
| 2 | tb | MAZOLA Canola Oil |
| 10 | oz | Fully-cooked breaded chicken nuggets; (up to 12) |
| 1/4 | c | Chopped green onions |
| 1/4 | ts | Crushed red pepper |
| 1 | Clove garlic; minced |
INSTRUCTIONS
1. In small bowl, stir orange juice and corn starch until smooth. Stir in corn syrup, ketchup and soy sauce; set aside. 2. In large skillet, heat canola oil over medium-high heat. Add nuggets; stirring frequently, cook 5 to 7 mins. or until browned. Remove from skillet. Add green onions, crushed red pepper and garlic, stirring frequently, cook 1 min. 3. Stir corn syrup mixture; add to skillet. Stirring constantly, bring to boil over medium heat and boil 1 min. 4. Return chicken; cook, stirring, just until heated. Posted to brand-name-recipes by rosann-1@JUNO.COM (R G H) on Feb 6, 1998
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