Orange Chicken

Sauce:

1 cup water

1/2 cup orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh gingerroot

1/2 teaspoon minced garlic

2 tablespoons chopped green onions

1/4 teaspoon red pepper flakes, more if you want it spicier

3 tablespoons cornstarch

2 tablespoons water

Chicken:

2 lbs boneless skinless chicken breasts

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Cut chicken into pieces. Don’t make them too small or they will be too chewy. Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate for two hours. It will still work if you don’t have time to let it marinate, though.

In a bowl, mix the flour, salt, and pepper. Add marinated chicken pieces, and stir to coat

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels.

Wipe out the skillet, and add the 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; stir in chicken pieces, and simmer about 5 minutes, stirring occasionally.

Serve over Fried Rice or steamed white Rice. Slivered almonds make a nice garnish.