ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sichuan Orange Chicken

Yield 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 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

How to Make It

  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.