Szechuan Orange Chicken

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.

• Ready In: 25 mins
• Serves: 4

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. 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.