Asian Blood Orange Chicken

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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1 kg chicken breasts
1/4 cup flour
1/4 cup corn starch
Salt, black pepper, nutmeg, white pepper
1/2 cup vegetable oil
3 yellow Bellafina peppers
3 red Bellafina peppers
2 carrots
4 stalks green onions
2 tbsp sesame
The sauce
1 cup fresh blood orange juice
1 1/2 cup water
4 tbsp soy sauce
2 tbsp mirin
2 tbsp corn starch
2 cloves garlic, grated
1 tbsp ground ginger, or 2 tbsp fresh grated ginger
Boiled Basmati rice


Mix the flour and corn starch and season with salt and pepper, nutmeg and white pepper in a large bowl.
Cut the breasts into small strips and toss in the flour mixture.

Cut the vegetables into bite-sized nuggets, as big as the chicken and set aside.

For the sauce, mix all the ingredients together in a bowl and set aside.

In a large pot, heat half of the vegetable oil, enough to cover the bottom by half a centimeter. Adjust the heat to prevent burning the chicken.

Shake the chicken strips to remove excess flour and carefully drop into the hot oil. To avoid burning yourself, always lower the chicken close to you and lay it away from you. This prevents the oil from splashing on you.

Working in batches, brown the chicken on both sides, then remove and drain on paper towel.

In the same pot, add more oil if needed, stir-fry the carrots first until soft on the outside, around 5 minutes. Add the peppers and toss for a minute or two. Add the chicken and toss to mix.

Stir the sauce and carefully pour it into the pot and stir well. Bring the mixture to a boil on medium heat, stirring constantly until it starts to boil and thicken.

Serve with boiled rice and garnish with sesame seeds and green onions.

Slightly adapted from