Orange Chicken

Sorry, my picture is kind of lame, but you get the idea.  HER picture on the website looked amazing.  But I'm trying to not steal pictures when I remember to take one of my own.  Anyway... this was really good.  It wan't Panda, so don't get your hopes up too high.  But it was relatively close.  The chicken could have been moister.  For the amount of time it took to make this meal, I'm not sure if it's worth making again.  But it WAS good, so maybe I'll get faster and it will be more worth it.

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes

1/2 cup flour

1 teaspoon garlic powder

1/2 teaspoon pepper

2 tablespoons oil or butter

1 1/2 cups water

1/4 cup plus 2 tablespoons fresh orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest

1 cup brown sugar

1/2 teaspoon finely minced ginger

1 teaspoon minced garlic

2 tablespoons green onion

3 tablespoons cornstarch

1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

http://www.melskitchencafe.com/2008/07/fabulous-orange-chicken.html