“This recipe is from my local Chinese restaurant.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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