Orange Chicken

Ingredients

1 1/2 cups water

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 orange, zest & juice

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

4-5 boneless, skinless chicken thighs, cut into 1/2 inch pieces

3 tablespoons olive oil

3 tablespoons cornstarch

2 tablespoons water

1 12oz bag frozen stir fry vegetables, thawed

Zest the orange (3/4 teaspoon). Pour 1 1/2 cups water, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Squeeze juice from orange into saucepan. 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 to 15 minutes.

Place the chicken pieces 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, and refrigerate at least 2 hours.

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, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces & vegetables.  Bring to a simmer for 5 minutes, stirring occasionally.