Asian Orange Chicken

I am sorry everyone (everyone, being my 2 or 3 devout followers)!! I am still making food, but have been very busy and accidentally forgot to document a few of my creations...and then I was hit hard with a stomach virus last Monday and took the whole week to recover. I mean seriously, that virus wiped me out! The smell of food was revolting, so that was the last thing I wanted to use my ounces of energy toward. Carter got a little sick too, so this past week has just been a yucky one. I had some yummy sounding meals planned for that week too, oh well. I will just have to get my food groove on this week!

One meal I did make that I never posted on here...and that Don enjoyed thoroughly was an Asian Orange Chicken dish. Yum! I served over white rice with snow peas, carrots and chow mein noodles.

Recipe

Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

(for another bag)

3 tablespoons cornstarch

2 tablespoons water

Chicken:

2 boneless, skinless chicken breasts, cut

into 1 inch cube pieces

1 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

	Okay now 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. Remove from heat, and cool 10 to 15 minutes. Now place the chicken into a resealable plastic bag. When your saucepan has cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. ( I only did about 30mins...the longer the better though!)
	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 skillet over medium heat (4/5). Place the chicken in the skillet and brown on both sides. Scoop them out into a large bowl (don't worry, they are going back into the pan soon). Wipe out the skillet and add all the sauce. Bring this to a boil over a medium/high heat (6/8) Mix together the cornstarch and 2 Tbs of water - stir into the sauce. Reduce the heat to medium low and add the chicken pieces. Simmer and cook till chicken is tender and white in the middle. You are done my friend! Good job~ Now go sit down and enjoy your hard work. Yummy Bunny!