Chinese style Orange Chicken

Sauce:
1 1/2 cup of water, plus 2 tbsp water
1 medium size orange, halved
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 cup brown sugar
1/2 tsp grated ginger
1/2 tsp minced garlic
1/4 tsp garlic pepper flakes
3 tbsp cornstarch

3 boneless/skinless chicken breasts, cubed
1 cup all purpose flour
4 cups favorite vegetables

Start the sauce first. Mix the cornstarch and 2 tbsp water in a small bowl and set aside. Combine all other ingredients in a sauce pan and heat over medium high. Squeeze the juice from the orange, and zest over the rind to release the oils. I let the fruit set in the saucepan for the first ten minutes while it reached a boil.

Meanwhile, lightly oil a wok or skillet and heat. Coat the chicken in flour (note: most will say to beat an egg, dip in the chicken, and then coat with flour, but I'm trying to be kind of healthy here) and lay in the skillet. Cook until golden on all sides, then toss in the vegetables and heat through.

Pour the water/corn starch mixture in to the sauce and stir until sauce begins to thicken.

Plate the chicken and vegetables (I serve with white rice) and top with a generous serving spoonful of orange sauce. Serves 4.
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From Fatty Cookbook

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From Fatty Cookbook

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From Fatty Cookbook

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