Sweet & Spicy Orange Chicken

Tender chicken breasts cubes marinated in orange juice, garlic and ginger.  A simple saute makes for the best orange chicken ever!  Choose your sides - steamed broccoli, jasmine rice and dinner is served.  Fresh ingredients always replace take out!

For the sauce:
1-1/2 cups water 1/4 cup orange juice 1/3 cup rice wine or red wine vinegar 2-1/2 Tbsp. soy sauce 1 Tbsp. orange zest 1 cup brown sugar 1/2 tsp. freshly grated ginger 2 Tbsp. grated onion 1 clove garlic minced 1/4 tsp. red pepper flakes (or to taste) 3 Tbsp. cornstarch 2 Tbsp. water 3 Tbsp. olive oil 2 large chicken breasts, cut into 1" cubes
For the coating:
1 cup flour 1 tsp. salt 1/2 tsp. freshly ground pepper

Mix all marinade ingredients except for the cornstarch and water.  Bring to a boil and let cool until room temperature, about 15 minutes.  Cube chicken breasts and place in a ziploc bag with 1 cup of the cooled marinade.  Reserve remainder.  Place chicken in refrigerator for 2 hours. 
Mix 1 cup of flour with salt and pepper.  Add chicken cubes and shake em up until coated with flour.  In a large saute pan, heat 3 Tbsp olive oil.  (You may need additional oil as I had to fry these in three batches - don't overcrowd the pan!  Shake off excess flour and saute chicken in batches until golden brown - about 2-3 minutes per side.  Transfer cooked chicken to a plate to keep warm.  Wipe out pan.  Add reserved marinade and bring to a boil.  Add cornstarch slurry and cook until thickened, about 1 minutes.  Add chicken and simmer on low, covered for 5 minutes.

Enjoy!