Asian Orange Chicken

Ingredients

• 1 cup brown sugar packed
• 3 tablespoons cornstarch 
• 1 cup flour all-purpose
• 0.5 teaspoon ginger root fresh minced
• 0.5 teaspoon garlic minced
• 2 tablespoons green onion chopped
• 0.3 cup juice of lemon 
• 3 tablespoons olive oil 
• 2 tablespoons orange juice 
• 1 tablespoon orange zest grated
• 0.3 teaspoon pepper 
• 0.3 teaspoon pepper flakes red
• 0.3 cup rice vinegar 
• 0.3 teaspoon salt 
• 2  chicken breasts boneless skinless cut into 1/2 inch pieces
• 2.5 tablespoons soya sauce 
• 2 tablespoons water 

Equipment

• frying pan
• paper towels
• sauce pan
• aluminum foil
• ziploc bags

Directions

1. 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.
2. Remove from heat, and cool 10 to 15 minutes.
3. 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.
4. In another resealable plastic bag, mix the flour, salt, and pepper.
5. Add the marinated chicken pieces, seal the bag, and shake to coat.
6. Heat the olive oil in a large skillet over medium heat.
7. Place chicken into the skillet, and brown on both sides.
8. Drain on a plate lined with paper towels, and cover with aluminum foil.
9. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.
10. 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.