-2 hour chicken marinating time needed for this recipe.
1 1/2 cup water
2 Tbs orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
1 cup brown sugar
1/2 tsp minced ginger root
1/2 tsp garlic, minced
2 Tbs green onions, chopped
1/4 tsp red pepper flakes (or less if you don't like spicy
2 1/2 Tbs soy sauce
1 Tbs grated orange zest (grate off orange part of orange peel)
3 Tbs cornstarch
2 Tbs water
2-4 boneless chicken breasts, cut into 1/2 inch pieces
1 cup flour
1/4 tsp pepper
1/4 tsp salt
3 Tbs oil (or more if frying instead of sauteing chicken
Pour water, orange juice, lemon juice, rice vinegar and soy sauce into sauce pan and set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes. Place chicken pieces in zip lock bag. Pour in 1 cup cooled sauce and refrigerate 2 hours.
In another bag mix flour, salt and paper. Add marinated chicken and shake to coat.
Place oil in skillet and heat on medium high. Brown chicken and put in paper towel. (If frying, add more oil and do not move chicken while first side is browning. When first side is browned, turn chicken and do not move until 2nd side of chicken is browned. Remove from pan.)
Wipe out skillet. Add remaining sauce and bring to a boil. Make mixture out of cornstarch and water and add to sauce. Allow to thicken while stirring. Add chicken and serve over rice.