Asian Orange Chicken

Pour 1 1/2 cups water orange juice lemon juice rice vinegar and soy sauce into a saucepan and set over medium-high heat. 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.

In another resealable plastic bag mix the flour salt and pepper. Add the marinated chicken pieces seal the bag and shake to coat.

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 and simmer about 5 minutes stirring occasionally.