- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
- 1½ cups water
- ¼ cup lemon juice
- 2 tbsp orange juice
- ⅓ cup rice vinegar
- 1 cup brown sugar
- 1 tbsp orange zest
- 2½ tbsp soy sauce
- 2 tbsp green onions, chopped
- ½ tsp garlic, minced
- ½ tsp fresh ginger root, minced
- ¼ tsp red pepper flakes (optional if you like it hot)
- 3 tbsp cornstarch
- Pour 1½ 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 then remove from heat and cool for 10 to 15 minutes.
- Place the chicken pieces into a resealable plastic bag and pour inside one cup of the sauce that you just made. Seal it and refrigerate for at least two hours.
- In another resealable plastic bag or maybe just a big bowl, mix the flour, salt, and pepper. Add the marinated chicken piece and mix until every piece is properly coated.
- 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.
- Add the remaining of the sauce to a skillet and bring to a boil over medium-high heat. Mix together the cornstarch and 2 tbsp water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.