Orange Chicken

Adapted from My Kitchen Cafe

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

Orange Sauce:
1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar (white distilled vinegar can be used)
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

Green onions for garnish, optional

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.  Garnish with raw green onions.

Lighter/Speed Method: Cook desired amount of cubed chicken breasts in a frying pan.   Season with salt, pepper, and garlic powder.  Make sauce as directed.  Drizzle desired amount of sauce on your chicken, then freeze leftover sauce in labeled ziplock bags for later use.

Suzanne's Note:  The sauce is the key to this,It is really good.  So if you are watching your calories and don't want to coat the chicken and wait 30 minutes for it to finish cooking, I would recommend the speed method since you still get all of the good taste.  It just tastes a little less "deep fried"