Asian Orange Chicken

Ingredients

Sauce:

• 1 cup water
• 2 Tablespoons orange juice
• 3 Tablespoons lemon juice
• 1/4 cup rice vinegar
• 2 1/2 Tablespoons soy sauce
• 1 Tablespoon grated orange zest
• 2/3 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 Tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes

• 3 Tablespoons cornstarch
• 2 Tablespoons water

Chicken:

• 4 boneless, skinless chicken breasts, cut into 1/2 inch strips
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup vegetable oil

Directions

1. Pour 1 cup 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. Lower heat and leave at a simmer until sauce cooks down and thickens. 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 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 vegetable 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 skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 Tablespoons water; stir into sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally. Sauce should be thickened.
6. Serves 4.