Asian Orange Chicken

Sauce

• 1 ½ cups water
• ⅓ cup rice vinegar
• ¼ cup lemon juice
• 2 ½ tablespoons soy sauce
• 2 tablespoons orange juice
• 1 cup packed brown sugar
• 2 tablespoons chopped green onion
• 1 tablespoon grated orange zest
• ½ teaspoon minced fresh ginger root
• ½ teaspoon minced garlic
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water

Chicken

• 2 large skinless, boneless chicken breasts, cut into ½-inch cubes
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 3 tablespoons olive oil

Instructions

1. Step 1: Gather all ingredients.
2. Step 2: Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for the sauce in a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and red pepper flakes. Bring to a boil, then remove from heat and cool for 10–15 minutes.
3. Step 3: Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce, seal, and refrigerate for at least 2 hours. Reserve remaining sauce.
4. Step 4: Mix flour, salt, and pepper in another resealable plastic bag.
5. Step 5: Remove chicken from the marinade and place into the flour mixture. Seal and shake to coat.
6. Step 6: Heat olive oil in a large skillet over medium heat. Cook chicken until browned on both sides.
7. Step 7: Remove chicken and cover to keep warm. Wipe out the skillet.
8. Step 8: Pour reserved sauce into the skillet and bring to a boil. Mix cornstarch and water until smooth, then stir into the sauce.
9. Step 9: Reduce heat to medium-low, add the chicken, and simmer until cooked through and sauce thickens, about 5 minutes.
10. Step 10: Serve over rice and enjoy!