Asian Orange Chicken

We really like this. 

Sauce

• 1 c. water
• 1/2 c. + 2 Tbs. orange juice
• 1/4 c. lemon juice
• 1/3 c. rice vinegar
• 2 1/2 Tbs. soy sauce
• 1 Tbs. orange zest
• 1/2 c. brown sugar
• 1/2 tsp. grated ginger root (or ground ginger equivalent)
• 1/2 tsp. minced garlic
• 1/4 tsp. red pepper flakes (use less if you don't like a good zing)

Chicken

• 2 boneless skinless breasts, cut into 1/2" pieces
• 1 c. flour
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Combine sauce ingredients and bring to a boil.  Cool 10-15 minutes.  Pour 1 c. cooled sauce over chicken pieces; marinate at least 2 hrs.  (I forget to marinate and it tastes just fine.)

2.  Mix flour, salt, and pepper.  Add marinated chicken and shake to coat.  (I actually usually skip this step too.)

3.  Brown the chicken.  (Use 3 Tbs. olive oil if you breaded it; otherwise just brown it with a little oil, salt, and pepper.)

4.  Bring remaining sauce to a boil.  Add 2 Tbs. cornstarch mixed with 2 Tbs. water (I use 3 Tbs. each if I didn't take out any sauce for marinade.)  Stir till thick; add chicken, and simmer 5 min.  Serve over rice.