Sichuan Orange Chicken

Yields Makes 4 servings

Ingredients

 1 pound boned, skinned chicken breasts
 1/2 teaspoon salad oil
  Blood orange sauce
 4 cups hot cooked white rice
 1/4 cup chopped green onions (including tops)
  Soy sauce
Nutrition Facts

Servings 0

Amount Per Serving
Calories 479Calories from Fat 4.8
% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.6g3%
Cholesterol 66mg22%
Sodium 78mg4%
Total Carbohydrate 66g22%
Dietary Fiber 0.9g4%
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Rinse chicken, pat dry, and cut into 1/2-inch chunks.

Step 2
2

In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan 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.

Step 3
3

Add blood orange sauce and stir until boiling, 1 to 2 minutes.

Step 4
4

Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.

Ingredients

 1 pound boned, skinned chicken breasts
 1/2 teaspoon salad oil
  Blood orange sauce
 4 cups hot cooked white rice
 1/4 cup chopped green onions (including tops)
  Soy sauce

Directions

Step 1
1

Rinse chicken, pat dry, and cut into 1/2-inch chunks.

Step 2
2

In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan 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.

Step 3
3

Add blood orange sauce and stir until boiling, 1 to 2 minutes.

Step 4
4

Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.

Sichuan Orange Chicken
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