In a saucepan add water, orange juice, pineapple juice, rice vinegar and soy sauce stir over medium heat.
Add orange zest, brown sugar, ginger, garlic, red pepper flakes and green onion.
Bring to a boil. Remove from heat, and let cool completely.
Place chicken pieces into a ziploc plastic bag. When the sauce has cooled, pour 1 cup of sauce into bag and set aside remaining sauce.
Marinate and refrigerate at least 2 hours.
Remove marinated chicken pieces and toss in the seasoned flour.
In a large frying pan heat the oil and brown chicken on both sides.
Remove chicken and set aside. In the same fry pan add the remaining sauce and bring to a light boil.
In a small bowl mix together cornstarch and cold water, stir into sauce. Reduce heat to medium low, stir in chicken pieces, and simmer until sauce thickens.
Serve with steamed veggies and white rice.
– 1 ¼ cups water
– ¼ cup orange juice
Orange Chicken- ¼ cup pineapple juice
– 1/3 cup rice vinegar
– 2 ½ tbsp soy sauce
– 1 tbsp grated orange zest
– 1 cup packed brown sugar
– ½ inch minced fresh ginger
– ½ tsp garlic, minced
– 2 tbsp chopped green onion
– ¼ tsp red pepper flakes
– ½ lb. boneless, skinless chicken breasts cut into cubes
– 1 cup all-purpose flour, seasoned with salt and pepper
– 3 tbsp canola oil
– 3 tbsp cornstarch
– 2 tbsp water