“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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