- 1 1/2 cups blood orange juice or regular orange juice
- 1/2 cup sugar
- 1 1/2 teaspoons minced or pressed garlic
- 1 tablespoon minced fresh ginger
- 1/2 teaspoon hot chili flakes
- 1 pound boned, skinned chicken breasts
- 1/2 teaspoon vegetable oil
- 4 cups hot cooked white rice
- 1/4 cup chopped green onions (including tops)
- soy sauce
- To make blood orange sauce, in a 10- to 12-inch 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.
- Meanwhile, rinse chicken, pat dry, and cut into 1/2-inch chunks.
- 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.
- Add blood orange sauce and stir until boiling, 1 to 2 minutes.
- Spoon chicken and sauce onto rice. Sprinkle with green onions and season to taste with soy sauce.