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. ---------------------------------------------------------------------------
Nutrition
Ingredients
