Easy Orange Chicken with Chicken Nuggets

A good orange chicken is usually a bit of a project. Batter, frying, a sink full of dishes and more effort than a Tuesday night really calls for. This version skips all of that. I use shop-bought chicken nuggets instead, which means you still get that crispy bite without any of the faff.

📝 Ingredients

• 600 grams (22oz) shop-bought chicken nuggets
• 2 teaspoons cornstarch, dissolved in 2 tablespoons water ((to make a slurry))
• 1 1/3 cups pure orange juice (or roughly 4 squeezed oranges)
• 3 tablespoons Thai sweet chilli sauce
• 3 tablespoons soy sauce
• 2 teaspoons ginger paste (or grated ginger)
• 2 teaspoons garlic paste (or crushed garlic)
• 2 teaspoons rice vinegar
• 2 teaspoons honey

👨‍🍳 Instructions

1. 1Cook the chicken nuggets according to the packet instructions until hot and crispy.
2. 2In a small bowl, mix the cornflour and water until completely smooth to make a slurry.
3. 3Pour the orange juice into a medium saucepan. Add the sweet chilli sauce, soy sauce, ginger, garlic, rice vinegar and honey. Stir to combine.
4. 4Pour the orange juice into a medium saucepan. Add the sweet chilli sauce, soy sauce, ginger, garlic, rice vinegar and honey. Stir to combine.
5. 5Cook for 10–15 minutes until the sauce thickens and turns glossy. It should coat the back of a spoon.
6. 6Add the cooked nuggets to the sauce and toss until evenly coated.
7. 7Serve immediately with rice or noodles and garnish with sesame seeds if desired.