Chinese Orange Chicken - Lightened Up

from "Cordon Pink" - http://cordonpink.com/2010/03/chinese-orange-chicken-lightened-up/

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄3 cup  orange juice
• 1⁄2 cup  rice wine vinegar (Must be rice wine and not regular white vinegar)
• 1⁄2 cup white sugar
• 2 1⁄2 tablespoons soy sauce
• 1  tablespoon orange zest or 1  tablespoon lemon zest
• 1⁄2 tablespoon  toasted sesame oil
• 2  teaspoons cornstarch
• 1  tablespoon red pepper flakes (more or less depending on your preference for heat)
• 1  lb boneless skinless chicken breast, cut into bite size pieces
• 4  tablespoons flour
•  salt and pepper
• 1  tablespoon  vegetable oil or 1  tablespoon canola oil

Directions

1. Stir cornstarch into orange juice until all lumps are gone.
2. Combine orange juice mixture, sugar, soy sauce, zest, 1/2 tsp sesame oil, and red pepper flakes in a small saucepan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon (about 5 minutes). If the sauce fails to thicken, mix some more cornstarch with water and add it to the mixture.
3. Add flour, salt, and pepper to a medium ziplock bag.
4. Add chicken and toss until chicken is completely coated.
5. Heat oil over medium high heat in a large skillet. Add chicken pieces. Cook for 3 minutes until browned on one side, then turn over and cook for approximately 3 minutes on the other side until cooked through.
6. Pour sauce over chicken.
7. To serve, toss with broccoli and serve over pasta or rice.