Noble House Sichuan Orange Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from my local Chinese restaurant. 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.
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