Serves 4

Adapted from All Recipes

• 1½ cups water

• 2-3 tablespoons orange juice (fresh squeezed is best)

• ¼ cup lemon juice (fresh squeezed is best)

• ⅓ cup rice vinegar

• Orange zest from 1 orange

• ½-1 cup brown sugar

• 1 tablespoon fresh ginger, minced

• 1-2 cloves garlic

• 1 cup green onions, thinly sliced

• 1-2 teaspoons red pepper flakes

• 1-2 tablespoons cornstarch, plus water, prepared according to packaging

• 1 pound boneless, skinless chicken breast, cut into ½ inch pieces

• 1 cup flour

• Salt and pepper

• 3 tablespoons olive oil

• Rice, for serving

1. In a medium saucepan, over medium-high heat, combine water, orange juice, rice vinegar, and soy sauce. Add orange zest, brown sugar, ginger, garlic, half of green onions, and red pepper flakes. Bring to a boil.

2. Remove from heat and let cool. This is important as part of this sauce will be used as a marinade and you don’t want to cook the chicken with the sauce.

3. In a large plastic container, add chicken pieces and 1 cup of the sauce. Reserve the remaining sauce. Cover the container and put in the refrigerator for at least 30 minutes and up to 24 hours.

4. In another bowl, combine flour, ¼ teaspoon salt, and ¼ pepper. Set aside. Drain off marinade from the chicken. Pour the flour mixture over the chicken pieces. Cover the plastic container and shake, fully coating the chicken with the flour.

5. Heat a skillet over medium-high heat and add olive oil. Add chicken to the skillet and let side for 3-4 minutes, allowing it to brown. Repeat until all the sides of the chicken have a golden brown coating. Remove from skillet and set aside.

6. Pour remaining sauce into the skillet and bring to a boil. As the sauce comes to a boil, combine the cornstarch with the water and mix until well combined. Once the sauce begins to boil, slowly add the liquid cornstarch to the sauce. Stir frequently for 2-3 minutes as sauce thickens up.

7. Reduce heat to low heat and add chicken pieces. Let simmer for 5 minutes, stirring occasionally.

8. Garnish with remaining green onions and sesame seeds. Serve over rice.

9. Enjoy!