Orange Chicken

Sauce:

1 ½ cups water

1/3 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 chicken breasts, cubed

1 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon pepper

3 tablespoons cooking  oil

1. Combine all of the sauce ingredients, except the cornstarch slurry,  in  a sauce pan and bring to a boil. Remove from heat, and cool. 

2. Place chicken in a bowl and pour in 1 cup sauce. Refrigerate for at least  2 hours. 

3. Reserve the remaining sauce. Mix flour, salt, and pepper in  another bowl. Remove chicken from the marinade and coat with the  flour mixture. Heat the oil in a large skillet over medium heat.

4.  Cook chicken in the hot skillet until browned on both sides. Remove to a paper towel-lined plate. 

5. Pour reserved sauce into the skillet adding the cornstarch slurry and bring  to a boil over medium-high heat.

6. Reduce heat to medium-low, add the chicken, and simmer. until thick.