From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I’ve used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor.
Ingredients: [‘orange juice’, ‘sugar’, ‘fresh gingerroot’, ‘garlic’, ‘hot chili flakes’, ‘boneless skinless chicken breast’, ‘vegetable oil’, ‘cooked rice’, ‘green onion’, ‘soy sauce’]
Quantity of Ingredients: [“”,”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”]
Number of Servings: 4
Steps: [‘To make Blood Orange Sauce, mix all sauce ingredients in a 10-12″ nonstick skillet over high heat.’, ‘Bring to boil and boil until reduced to 1 cup, about 10 minutes.’, ‘Stir often to prevent burning.’, ‘May be made up to 2 days in advance; use either hot or cold.’, ‘Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.’, ‘In a 12″ nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.’, ‘Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.’, ‘Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.’, ‘Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.’]