Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Orange juice or water |
| 2 teaspoons | KINGSFORDS Corn Starch |
| ½ cup | KARO Light or Dark Corn Syrup |
| ⅓ cup | Ketchup |
| 2 tablespoons | Low sodium soy sauce |
| 2 tablespoons | MAZOLA Canola Oil |
| 10 ounces | Fully-cooked breaded chicken nuggets; (up to 12) |
| ¼ cup | Chopped green onions |
| ¼ teaspoon | Crushed red pepper |
| 1 \N | Clove garlic; minced |
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@... (R G H) on Feb 6, 1998