Szechuan Orange Chicken - cooking recipe

Ingredients

Blood Orange Sauce
1 1/2 cups orange juice (blood orange or regular)
1/2 cup sugar
1 tablespoon minced fresh gingerroot
1 1/2 teaspoons minced garlic
1/2 teaspoon hot chili flakes
Chicken
1 lb boneless skinless chicken breast
1/2 teaspoon vegetable oil
4 cups hot cooked rice
1/4 cup thinly sliced green onion (including tops)
soy sauce

Preparation

To make Blood Orange Sauce, mix all sauce ingredients in a 10-12\" nonstick skillet over high heat.
Bring to boil and boil until reduced to 1 cup, about 10 minutes.
Stir often to prevent burning.
May be made up to 2 days in advance; use either hot or cold.
Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
In a 12\" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.