Orange Chicken

Ingredients:
Sauce

1½ C. water
2 T. orange juice
¼ C. lemon juice
⅓ C. rice vinegar
2½ T. soy sauce
1 T. grated orange zest
1 C. packed brown sugar
½ t. minced fresh ginger root
½ t. minced garlic
2 T. chopped green onion
¼ t. red pepper flakes
3 T. cornstarch
2 T. water

Chicken

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 C. all-purpose flour
¼ t. salt
¼ t. pepper
3 T. olive oil 

Directions:

1. Pour 1½ cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
2. Stir in the orange zest, brown sugar, ginger, chopped onion, and red pepper flakes.
3. Bring to a boil.
4. Remove from heat, and cool 10 to 15 minutes.
5. Place the chicken pieces into a resealable plastic bag.
6. When contents of the saucepan have cooled, pour 1 cup of sauce into bag.
7. Reserve the remaining sauce.
8. Seal the bag and refrigerate at least 2 hours.
9. In another resealable plastic bag, mix the flour, salt, and pepper.  Add the marinated chicken pieces, seal the bag and shake to coat.
10. Heat the olive oil in a large skillet over medium heat.  Place chicken into the skillet, and brown on both sides. 
11. Drain on a place lined with paper towels, and cover with aluminum foil.
12. Wipe out the skillet, and add the sauce.
13. Bring to a boil over medium-high heat.
14. Mix together the cornstarch and 2 tablespoons water; stir into the sauce.
15. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. 

Prep Time:  40 minutes
Cook Time:  40 minutes
Serves 4