- 1 ½ cups water
- 2 tablespoons orange juice
- ¼ cup lemon juice
- ⅓ cup rice vinegar
- 2 ½ tablespoons soy sauce
- 1 cup packed brown sugar
- ½ teaspoon minced fresh ginger root
- ½ teaspoon minced garlic
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 boneless, skinless chicken breasts, cut into ½ inch square pieces
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
Pour the 1 ½ cups of water, 2 tablespoons of orange juice, ¼ cup of lemon juice, ⅓ cup of rice vinegar, and 2 ½ tablespoons of soy sauce into a saucepan and set over medium-high heat. Stir in the 1 cup of packed brown sugar, ½ teaspoon of minced ginger and ½ teaspoon of minced garlic. Bring to a boil. Remove from heat and let it cool for 10 to 15 minutes.
If you haven’t cut the 2 chicken breasts into ½ inch square pieces, now’s the time. Place the chicken pieces into a resealable plastic bag or a large reusable glass/plastic container. After the contents of the saucepan have cooled, pour 1 cup of sauce into bag. Keep the remaining sauce for later. Seal the bag or container and refrigerate at least 2 hours.
After marinading the chicken, use a different resealable plastic bag/container to mix together the 1 cup of flour, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Add the marinated chicken pieces, seal the bag/container and shake to coat.
Heat the 3 tablespoons of 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 to help the chicken retain heat.
Add the sauce to a large clean skillet. Bring to a boil over medium-high heat. Mix the 3 tablespoons of cornstarch with 2 tablespoons of water until there are no lumps remaining; then stir into the sauce until it starts to thicken. Reduce heat to medium low, add the chicken pieces, and then simmer for about 5 minutes, stirring occasionally.