Asian Orange Chicken - Roberta & Nicci

Sauce:
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. packed brown sugar
 1/2 t. minced fresh ginger
1/2 t. minced garlic
2 T. chopped green onion
1/4 t. red pepper flakes

3 T. cornstarch
2 T. water

Chicken:
2 boneless, skinless chicken breasts
1 c. flour
1/4 t. salt
1/4 t. pepper
3 T. olive oil

Directions:
1. Pour 1 1/2 c. 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 10-15 minutes.
2. Place the chicken piece 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, refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. 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, cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 T. water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.