Directions:
- Rinse chicken, pat dry, and cut into 1/2-inch chunks.
- 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.
- Add blood orange sauce and stir until boiling, 1 to 2 minutes.
- Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4060.71 Kcal (17001 kJ) | ||
| Calories from fat | 490.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.53g | 84% | |
|---|---|---|---|
| Cholesterol | 72.52mg | 24% | |
| Sodium | 3452.85mg | 144% | |
| Potassium | 699.05mg | 15% | |
| Total Carbs | 805.82g | 269% | |
| Sugars | 134.33g | 537% | |
| Dietary Fiber | 15.89g | 64% | |
| Protein | 56.71g | 113% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 31.4mg | 174% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 323.95 Kcal (1356 kJ) | ||
| Calories from fat | 39.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 84% | |
|---|---|---|---|
| Cholesterol | 5.79mg | 24% | |
| Sodium | 275.46mg | 144% | |
| Potassium | 55.77mg | 15% | |
| Total Carbs | 64.29g | 269% | |
| Sugars | 10.72g | 537% | |
| Dietary Fiber | 1.27g | 64% | |
| Protein | 4.52g | 113% | |
| Vitamin C | 0.2mg | 4% | |
| Iron | 2.5mg | 174% | |
| Calcium | 6.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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