Blood Orange & Tangerine Chicken

2 skinless, boneless chicken breast halves, diced
2 tbs. Big Horn Blood Orange olive oil
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Tangerine balsamic vinegar
1 tsp ground garlic
1 tsp ground ginger
1/8 tsp red pepper flakes

Dice chicken breasts into 1 inch cubes. Heat olive oil in a skillet and brown chicken. Remove chicken from pan and add orange juice, soy sauce,tangerine balsamic vinegar, garlic, ginger and red pepper flakes. Stir together and add chicken. Cook and stir until the sauce reduces into a sticky glaze. About 20 minutes. Enjoy.