- 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.