Prepare the chicken nuggets according to the package directions until fully cooked and crispy.
Combine the orange marmalade, barbecue sauce, and soy sauce in a saucepan over medium heat.
Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally.
Remove the sauce from the heat. Add the chicken nuggets and toss until evenly coated.
Serve as is or over white rice.
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Notes
We love making this recipe with premade popcorn chicken for a quick and easy meal for your family but any type of chicken nuggets would work great in this recipe! Refrigerate the leftovers in an airtight container for up to 5 days.