Orange & Ginger Chicken Recipe

Combine 1 1/2 cups water, 1/4 cup orange juice (freshly squeezed from the orange), lemon juice, rice vinegar, and soy sauce in a saucepan. Set it over medium-high heat.

Stir in the 1 tablespoon orange zest, brown sugar, ginger, garlic, chopped green onion, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar dissolves.

Put the chicken pieces into a resealable plastic bag. Once the sauce has cooled, pour 1 cup of it over the chicken, reserving the rest for later. Seal the bag, pressing out any excess air, and refrigerate for at least 2 hours to let the flavors meld.

In a separate resealable plastic bag, combine the flour, salt, and pepper.

Remove the browned chicken and drain it on a plate lined with paper towels; cover loosely with aluminum foil to keep it warm. Wipe out any residue from the skillet.

Pour the reserved sauce into the clean skillet and bring it to a boil over medium-high heat.