| 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
A Message from our Provider:
“Sin: it seemed like a good idea at the time”