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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound boned, skinned chicken breasts |
1/2 teaspoon salad oil |
blood orange sauce |
4 cups hot cooked white rice |
1/4 cup chopped green onions (including tops) |
soy sauce |
Directions:
1. Rinse chicken, pat dry, and cut into 1/2-inch chunks.
2. 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.
3. Add blood orange sauce and stir until boiling, 1 to 2 minutes.
4. Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.
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