~ Skirt in the Kitchen ~
Chop 9 scallions– the white, medium-thin; the green shoots, 11/2 to 2 inches in length.
Chop 3 celery stalks, 1/2 of a small red onion, and dice 1 seeded jalapeno pepper.
Peel and skin 1 Blood Orange, then halve its meat into chunks. Set aside.
In a large skillet, melt 1 pat of butter in heated extra-virgin olive oil; stir-fry vegetables including 1 8-ounce can drained water chestnuts and 1 finely chopped garlic clove. Season with coarse salt and white pepper. Cook ’til hardly tender; keep it crisp. Remove from the heat, transfer into a separate dish, cover and set aside.
Using the same skillet, pour just a little olive oil. Pat-dry 4 boneless chicken breasts. With white pepper, season both sides of each. Drizzle soy sauce and Sriracha Hot Chili Sauce (Huy Fong Foods, Inc) over the meat. Turn meat, but as soon as the first sides are turned, add rice sticks.
Add half the bag of 6.75-ounces Dynasty Maifun Rice Sticks, just laying over the chicken. Pour in chicken stock and a little more soy sauce to cover. Then cover the skillet with a lid and cook tender for at least 10 to 12 minutes.
Add a good amount of dried chives, more white pepper, and 1 tablespoon finely chopped ginger.
Add the Blood Orange segments. Lastly, add 7 ounces Dynasty Plum Sauce. Top with stir-fried vegetables set aside; cover with the lid again to briefly warm the vegetables.
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