- 1 1/2 cups blood orange juice or regular orange juice
- 1/2 cup sugar
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons minced or pressed garlic
- 1/2 teaspoon hot chili flakes
- 1 pound boned, skinned chicken breasts
- 1/2 teaspoon salad oil
- 4 cups hot cooked white rice
- 1/4 cup chopped green onions (including tops)
- Safeway SELECT Gourmet Club Soy Sauce
- In a 10- to 12-inch nonstick frying pan over high heat, mix orange juice, sugar, ginger, garlic, and chili flakes to taste. Boil until reduced to 1 cup, about 10 minutes; stir often.
- While sauce boils, rinse chicken, pat dry, and cut into 1/2-inch chunks. When sauce is reduced, pour it into a small bowl and set aside. Clean frying pan and return it to high heat.
- When pan is hot, add chicken and oil. Stir until chicken is lightly browned and no longer pink in center of thickest part (cut to test), 4 to 5 minutes.
- Add orange sauce to chicken and stir just until boiling, 1 to 2 minutes. Spoon chicken and sauce onto rice. Sprinkle with green onion and season to taste with soy sauce.