Szechuan Orange Chicken

Ingredients

Blood Orange Sauce

• 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

Chicken

• 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

Directions

1. 1

   To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.

2. 2

   Bring to boil and boil until reduced to 1 cup, about 10 minutes.

3. 3

   Stir often to prevent burning.

4. 4

   May be made up to 2 days in advance; use either hot or cold.

5. 5

   Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.

6. 6

   In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.

7. 7

   Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.

8. 8

   Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.

9. 9

   Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.