Orange Chicken

2 chicken breasts, cubed
1/4 C. cornstarch
Salt & Pepper, to taste
1 C. fresh orange juice
1 C. Water
2 T. lime juice
2 T. lemon juice
2 T. rice wine vinegar
1/2 tsp. fresh orange zest
1/2 C. packed brown sugar
1/2 tsp. ground ginger
2 cloves garlic, minced
2 T. soy sauce
Sprinkle red pepper flakes, for desired heat
2 T. cornstarch
2 T. water

In a heavy-bottomed pot, heat about an inch of vegetable or canola oil to about 375*.
In a large Ziploc bag, combine the cornstarch, salt and pepper. Add the chicken chunks and seal the bag. Toss to coat completely.

Add the coated chicken to the hot oil in two or three batches. Cook until lightly golden and the chicken reaches an internal temperature of 160*. Transfer the cooked chicken to a baking sheet lined with paper towels.

In saucepan, combine the water, orange, lime, and lemon juices, vinegar, orange zest, brown sugar, ginger, garlic, soy sauce, and pepper flakes. Stir to combine. Place the pan over medium heat and bring to a boil. Reduce the heat to medium-low and let the sauce reduce by 1/3.

In a small bowl, combine the cornstarch and water until smooth. Pour the mixture into the sauce and whisk until the sauce thickens. Add fried chicken pieces. Stir to coat. Serve immediately over hot, cooked brown rice.

{LDM}