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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

479 calories; calories from fat 4.8%; protein 31g; fat 2.6g; saturated fat 0.6g; carbohydrates 66g; fiber 0.9g; sodium 78mg; cholesterol 66mg.
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