Sichuan Orange Chicken

Recipe from


Nutritional Information

Calories 479
Caloriesfromfat 4.8 %
Protein 31 g
Fat 2.6 g
Satfat 0.6 g
Carbohydrate 66 g
Fiber 0.9 g
Sodium 78 mg
Cholesterol 66 mg


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)
Soy sauce


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

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.

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

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

February 2000
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