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1. Heat 1 teaspoon of the chili oil in a 12-inch nonstick skillet over medium heat. Add spinach; cover and cook until just wilted, 4 to 5 minutes. Transfer to a plate; cover and keep warm.
2. Meanwhile, cut peel and the white membrane off one orange; slice orange crosswise, then halve slices. Squeeze enough juice from the other orange to equal 1/3 cup. Combine juice, soy sauce, honey, ginger, and 1/4 teaspoon of the salt in cup.
3. Sprinkle chicken with remaining 1/2 teaspoon salt and the pepper. Wipe out skillet. Add remaining 2 teaspoons chili oil and heat over medium-high heat. Add chicken and stir-fry 3 minutes. Add garlic; cook, stirring 1 minute more. Add orange juice mixture and sliced orange. Bring to a boil; boil 1 minute. Serve with spinach and rice, if desired. Makes 4 servings.