2 pounds chicken nuggets, regular or gluten free
1/2 gallon water
1/2 pound fresh broccoli, whole
1/2 pound fresh carrots, whole
1/4 pound fresh red and/or green bell peppers
7 oz. canned mandarin oranges
Mandarin Orange Sauce
25 oz orange juice
2 cups rice wine vinegar
3/4 cup brown sugar
1/4 cup minced garlic
1/4 cup ginger, minced
1/2 Tablespoon chili flakes
1/2 cup soy sauce
3 1/2 mandarin oranges, zest only
1/8 cup water, optional
1/8 cup cornstarch, optional
Make Orange Sauce
Combine orange juice, rice wine vinegar, brown sugar, garlic, ginger and chili flakes in a sauce pot. Reduce. Add soy sauce and mandarin orange zest and bring to a simmer. Adjust seasoning with additional soy sauce if desired. For a thicker sauce, mix water and cornstarch in a small work bowl. Whisk cornstarch slurry into sauce and bring to a simmer to thicken, then remove from heat.
Make Orange Chicken
Preheat convection oven to 350°F or conventional oven to 400°F. Place single layer of frozen chicken nuggets on one sheet pan with liner.
Bake frozen chicken according to package directions or for 10 to 12 minutes, loosen chicken and turn pieces over with a spatula. Continue baking for an additional 10 to 12 minutes, until golden brown or until internal temperature reaches 165°F. Transfer cooked chicken to one–10⅛ inch by 12¾ inch by 6 inch pan.
Bring water to boil in a pot.
Rinse and chop broccoli florets to ½ inch pieces.
Peel, trim, and shred carrots.
Rinse and cut peppers into 2 inch slices or chop into ½ inch cubes.
Combine vegetables and place in large colander and blanch. To blanch: pour the boiling water over vegetables, and then plunge the broccoli into ice water, and drain. Set aside.
Pour 2/3 orange sauce over chicken. Reserve 1/3 of the sauce
Add vegetables to chicken, pour remaining sauce over chicken and vegetables.
Add mandarin oranges and mix together as close to serving time as possible.
Makes 11 (½ cup) servings of orange chicken with vegetables.
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