Szechuan Orange Chicken

• 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

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.

orange sauce, orange juice, sugar, fresh gingerroot, garlic, hot chili flakes, chicken, chicken breast, vegetable oil, rice, green onion, soy sauce

Taken from www.food.com/recipe/szechuan-orange-chicken-185668 (may not work)