I am so excited for this recipe because it is my first viewer submitted recipe!! I was so excited to get it - even if it was from my cousin...and the best part of the recipe was - IT WAS DELICIOUS! The house smelled so good while I was cooking it too. Thank you so much Amalie for introducing this recipe to us - it will definitely be on the menu again (although, I suppose not for another 11 months :( )
1 1/2 C. Water
2 T. Orange Juice
1/4 C. Lemon Juice
1/3 C. Rice Vinegar
2 1/2 T. Soy Sauce
1 T. Grated Orange Zest
1 C. Brown Sugar
1/2 t. Minced Fresh Ginger Root
1/2 t. Minced Garlic
1/4 t. Red Pepper Flakes
3 T. Cornstarch
2 T. Water
2 - 3 Boneless, Skinless Chicken Breast cut into 1/2 inch pieces.
1 C. Flour
1/4 t. Salt
1/4 t. Pepper
3 T. Olive oil
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, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
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.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, 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 plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. 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.
Serve over white rice (or brown!) and steamed snap peas and broccoli.