Asian Orange Chicken Recipe

• For Sauce
• 1 cup packed Brown Sugar
• 1/2 tsp minced fresh Ginger Root
• 1/2 tsp minced Garlic
• 1-1/2 cups Water
• 2 tbsp Orange Juice
• 1/4 cup Lemon Juice
• 2 tbsp chopped Green Onion
• 1/4 tsp Red Pepper Flakes
• 3 tbsp Cornstarch
• 2 tbsp Water
• 1/3 cup Rice Vinegar
• 2 1/2 tbsp Soy Sauce
• 1 tbsp grated Orange Zest
  
  For Chicken
• 3 tbsp Olive Oil
• 2 boneless, skinless Chicken Breasts, cut into 1/2-inch pieces
• 1 cup All-purpose Flour
• 1/4 tsp Salt
• 1/4 tsp Pepper

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