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I wanted to share an awesome recipe with everyone! I made ham fried rice and orange chicken last night from scratch and it turned out amazing! I thought I'd share the joy.

Original Recipe yields 4 servings
Ingredients
Sauce:
1 1/2 C water
2 Tbsp. Orange juice
1/4 C lemon juice
1/3 C rice vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. grated orange zest
1 C packed brown sugar
1/2 tsp. minced fresh ginger root
1/2 tsp. minced garlic
2 Tbsp. chopped green onion
1/4 tsp. red pepper flakes
3 Tbsp. cornstarch (I only used one to one and a half)
2 Tbsp. water

Chicken:
2boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 C all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
3 Tbsp. olive oil

Directions:
Pour 1 1/2 cups water, orange juice concentrate, 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 green 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 of chicken and sauce and refrigerate at least 2 hours.
In another larger 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 water, stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

I butterflied the chicken so it wasn't to thick and like I said I used way less corn starch then called for, I'd even maybe add a bit more water, it was a tad strong but still amazing, me and the fam loved it! Enjoy everybody!