Orange Chicken


2 pounds boneless, skinless chicken breasts, cut into 2″ cubes

1/2 cup flour

1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoons oil or butter

1 1/2 cups water

1/4 cup plus 2 tablespoons fresh orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest

1 cup brown sugar

1/2 teaspoon finely minced ginger

1 teaspoon minced garlic

2 tablespoons green onion

3 tablespoons cornstarch

1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.