Orange & Ginger Chicken

Photo: Chris Paulk

Ingredients

Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

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

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

Chicken:

2 inches boneless, skinless chicken breasts, cut into ½ pieces

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

Preparation

Pour 1 1/2 cups 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.

Remove from heat, and cool 10 to 15 minutes.

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.

In another resealable plastic bag, mix the flour, salt, and pepper. 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 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; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.