Noble House Sichuan Orange Chicken

This recipe is from my local Chinese restaurant.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  blood orange juice or 1 1⁄2 cups  regular  orange juice
• 3⁄4 cup sugar
• 1 1⁄2 teaspoons garlic, minced
• 1  tablespoon fresh ginger, minced
• 1⁄2 teaspoon  hot chili flakes
• 1  lb boneless skinless chicken breast
• 1⁄2 teaspoon  vegetable oil
• 4  cups cooked white rice
• 1⁄4 cup green onion, chopped (optional)

Directions

1. In a large 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 large nonstick frying pan or a large nonstick pot 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 orange sauce and stir until boiling, 1 to 2 minutes.
5. Spoon chicken and sauce onto rice. Sprinkle with green onions.