Sounds Good #10 Orange Chicken

Serves 4

Sauce

1.5 Cups of Water

2T Orange Juice

.25 Cup of Lemon Juice

.33 Cup of Rice Wine Vin

2.5T Soy Sauce

1t Grated Orange Zest

1 Cup Brown Sugar

.5t Fresh Grated Ginger 

.5t Minced Garlic

2T Scallions (Green Onions)

.25t Red Pepper Flakes

Slurry

1T Water

2t Corn Starch

Chicken

2 Boneless Chicken Breasts cut in .5 inch cubes

1 Cup AP flour

.25t Salt

.25t Pepper

3T Olive Oil

Pour 1.5 Cups of water, orange juice, lemon juice, rice wine vin, 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 mixture to a boil and remove from heat. Cool 10 to 15 minutes. 

Place chicken pieces into a re-sealable 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 re-sealable plastic bag, mix the flour, salt and pepper. Add the marinated chicken pieces from the other bag (after 2 hours of refrigeration), 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 plated lined with paper towels and cover with aluminum foil. Keep warm in oven about 200 degrees F.  Mix together 1T of water and 2t of cornstarch and stir into remaining heated sauce. Pour over cooked chicken and serve. 

Sauteed carrots, peanuts, broccoli, scallions, snow peas, or mushrooms can be added to make meal even better. Server over basmati or jasmine rice.