Asian Orange Chicken

Asian Orange Chicken

Sauce:

• 1 1/2 cups water
• 2 tablespoons 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 ginger root (I use a tiny sprinkle of ground)
• 1/2 teaspoon garlic powder
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes (optional)
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• 2 t. cornstarch
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• 1 tablespoons water (or OJ)
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• Chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

1. Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2. 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 at least 2 hours (I've done 30 min and it worked fine).
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Chicken won't be entirely cooked; place on cookie sheet (greased) and continue cooking in the oven at 375 for 18 minutes.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

This is a 5 star recipe! O even eats this one. It takes some time so we don't have it too often, but it a great special occasion meal. The result is very similar to takeout orange chicken, but less greasy! It's great stuff. I double this recipe because we like having leftovers. Adapted from allrecipes.com