Szechuan Orange Chicken

Name: Szechuan Orange Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

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Recipe by Halcyon Eve

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: 25mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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