Makes 4 servings

How to Make It

Step 1

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

Step 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

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

Step 4

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

Ratings & Reviews