- 1 Pound Tyson Crispy Chicken Strips
- 1 orange, large, zest and 1/2 cup juice
- 1 Teaspoon cornstarch
- 1 Tablespoon canola oil
- 4 scallions, thinly sliced, white and green parts separated
- 1 Tablespoon soy sauce
- 1 Teaspoon cider vinegar
- 2 Tablespoons packed light brown sugar
Prepare Crispy Chicken Strips according to package directions. When cool enough to handle cut into 1-inch chunks. Set aside, keep warm.
In a small bowl, whisk together the orange zest and juice with the cornstarch.
In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring until just tender, about 1 minute. Add the soy sauce, vinegar and sugar and cook, stirring, until sugar dissolves, about 30 seconds. Stir in the orange juice mixture and bring to a boil for about 15 seconds.
Add the chicken and toss to coat. Top with scallion greens and serve hot.