Asian Orange Chicken

Ingredients

11/2cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoons orange zest

1 cup brown sugar

1/2 teaspoon ginger

1/2 teaspoon minced garlic

2 tablespoons green onion

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Chicken

2 boneless, skinless chicken breasts cut into 1/2 inch pieces

1 cup flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

Directions

Pour 1 1-2 cups water,orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium high heat. Stir in the zest,brown sugar, ginger, garlic, chopped onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes.
Place chicken pieces into resealable plastic bag and add 1 cup cooled sauce. Reserve remaining sauce. Seal bag and refrigerate at least two hours.
In another resealable bag mix flour, salt and pepper. Add the marinated meat, seal bag and shake to coat.
Heat olive oil in 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 foil.
Wipe out the skillet and add reserved sauce. Bring to a boil over medium high heat. Mix together cornstarch and 2 tablespoons water and stir into sauce. Reduce heat to medium low, add the chicken pieces and simmer about 5 minutes stirring occasionally.

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