Asian Orange Chicken

Ingredients

• 3 cups water
• 1/4 cup orange juice
• 1/2 cup lemon juice
• 2/3 cup rice vinegar
• 1/4 cup & 1 tbsp soy sauce
• 2 tbsp orange zest grated
• 2 cups brown sugar packed
• 1 tsp fresh ginger root minced
• 1 tsp garlic minced
• 1/4 cup green onion chopped
• 1/2 tsp red pepper flakes
• 1/4 cup & 2 tbsp cornstarch
• 1/4 cup water
• 4 boneless, skinless chicken breasts cut into 1/2 inch pieces
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup & 2 tbsp olive oil

Instructions

1. Pour 3 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 1/2 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 1/4 cup of water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.