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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 |
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.
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