Noble House Sichuan Orange Chicken

• 1 12 cups blood orange juice or 1 12 cups regular orange juice
• 34 cup sugar
• 1 12 teaspoons garlic, minced
• 1 tablespoon fresh ginger, minced
• 12 teaspoon hot chili flakes
• 1 lb boneless skinless chicken breast
• 12 teaspoon vegetable oil
• 4 cups cooked white rice
• 14 cup green onion, chopped (optional)

1. In a large nonstick frying pan over high heat, mix orange juice, sugar, garlic, ginger, and chili flakes to taste.
2. Boil until reduced to 1 cup, about 10 minutes; stir often.
3. Meanwhile, rinse chicken, pat dry, and cut into 1/2 inch chunks.
4. 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.
5. Add orange sauce and stir until boiling, 1 to 2 minutes.
6. Spoon chicken and sauce onto rice.
7. Sprinkle with green onions.

orange juice, sugar, garlic, fresh ginger, hot chili flakes, chicken breast, vegetable oil, white rice, green onion

Taken from www.food.com/recipe/noble-house-sichuan-orange-chicken-469925 (may not work)