Sichuan Orange Chicken
Source of Recipe
Safeway.com
Recipe Introduction
Prep and cook time: About 40 minutes
Makes: 4 servings
List of Ingredients
1 1/2 cups blood orange juice or regular orange juice
1/2 cup sugar
1 1/2 teaspoons minced or pressed garlic
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili flakes
1 pound boned, skinned chicken breasts
1/2 teaspoon vegetable oil
4 cups hot cooked white rice
1/4 cup chopped green onions (including tops)
soy sauce
Recipe
1. To make blood orange sauce, in a 10- to 12-inch nonstick frying pan over high heat, mix orange juice, sugar, garlic, ginger, and chili flakes to taste. Boil until reduced to 1 cup, about 10 minutes; stir often.
2. Meanwhile, rinse chicken, pat dry, and cut into 1/2-inch chunks.
3. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over high heat, stir chicken in oil until lightly browned and no longer pink in center of thickest part (cut to test), 4 to 5 minutes.
4. Add blood orange sauce and stir until boiling, 1 to 2 minutes.
5. Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.
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