Ingredients:
- 1 bag of popcorn chicken
- 2 cups of rice
- 3 cups of water
- 1 jar of orange marmalade
- 1 cup of barbecue sauce
- 6 tablespoons of soy sauce
Instructions:
- Prepare the Popcorn Chicken:
- Follow the cooking instructions on the bag of popcorn chicken to ensure it is cooked thoroughly. This usually involves baking in the oven or frying.
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium-sized saucepan, bring 3 cups of water to a boil.
- Add the rinsed rice to the boiling water, reduce heat to low, cover, and simmer according to the package instructions. This typically takes about 15-20 minutes.
- Make the Orange Chicken Sauce:
- In a separate mixing bowl, combine the orange marmalade, barbecue sauce, and soy sauce. Stir well until the ingredients are thoroughly mixed.
- Coat the Chicken:
- Once the popcorn chicken is cooked and still hot, transfer it to the bowl with the orange sauce.
- Toss the chicken in the sauce until each piece is evenly coated.
- Assemble:
- In serving bowls, plate the cooked rice.
- Top the rice with the orange-glazed popcorn chicken.
- Garnish (Optional):
- Garnish the dish with sliced green onions, sesame seeds, or orange zest for added flavor and presentation.
- Serve and Enjoy:
- Your easy and delicious orange chicken over rice is ready to be enjoyed. Serve it immediately while it’s hot.
This quick and straightforward recipe provides a tasty alternative to takeout, with the sweet and tangy flavors of orange marmalade combined with barbecue and soy sauce. Adjust the sauce quantities to your taste preference for a customized experience.
Q1: Can I use frozen popcorn chicken for this recipe?
A: Yes, you can use frozen popcorn chicken for this recipe. Simply follow the package instructions for cooking the frozen popcorn chicken before tossing it in the orange sauce.
Q2: Can I substitute the barbecue sauce with another sauce?
A: Absolutely! While barbecue sauce adds a smoky flavor, you can experiment with other sauces like teriyaki or sweet chili for a different twist.
Q3: How do I prevent the rice from sticking to the pot?
A: Rinsing the rice before cooking helps remove excess starch, preventing sticking. Also, ensure to simmer the rice over low heat with a tight-fitting lid.
Q4: Can I make this recipe ahead of time?
A: While the popcorn chicken is best enjoyed fresh, you can prepare the sauce and rice ahead of time. Reheat the sauce and chicken before assembling for serving.
Q5: Is there a low-sodium alternative for soy sauce?
A: Yes, you can use low-sodium soy sauce if you’re looking to reduce sodium content. You can also try tamari or coconut aminos as alternatives.
Q7: Consider garnishing with sliced green onions, sesame seeds, or orange zest for added freshness and flavor.
Q7: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free soy sauce or tamari and ensuring the popcorn chicken is gluten-free.
Q8: How long does it take to cook the popcorn chicken?
A: Cooking times may vary, but typically, follow the instructions on the popcorn chicken package. Oven-baked varieties usually take around 15-20 minutes.
Q9: Can I use brown rice instead of white rice?
A: Yes, you can substitute brown rice for white rice. Keep in mind that brown rice typically requires a longer cooking time, so adjust accordingly.
Q10: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.