For the marinade and sauce:
- 1 1/2 cups water
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoons minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 tablespoon water
For the chicken:
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cooking oil
Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.
Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.
In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.
Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.
Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.