Szechuan Orange Chicken

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups orange juice (blood orange or regular)
• 1/2 cup sugar
• 1 tablespoon minced fresh gingerroot
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon hot chili flakes
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon vegetable oil
• 4 cups hot cooked rice
• 1/4 cup thinly sliced green onion (including tops)
• soy sauce

Recipe

• 1 to make blood orange sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
• 2 bring to boil and boil until reduced to 1 cup, about 10 minutes.
• 3 stir often to prevent burning.
• 4 may be made up to 2 days in advance; use either hot or cold.
• 5 meanwhile, rinse chicken and pat dry. cut into 1/2 inch chunks.
• 6 in a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
• 7 add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
• 8 add blood orange sauce and stir until it comes to a boil, about 1-2 minutes.
• 9 spoon chicken and sauce over rice in bowls. sprinkle with green onion and season to taste with soy sauce.