Asian Orange Chicken

Preparation

1. Mince ginger root and garlic. Chop green onion.
2. Pour 1-1/2 cups water, orange juice, 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 onion, and red pepper flakes.  Bring to a boil.  Remove from heat, and cool 10 to 15 minutes.
3. Cut chicken into 1/2-in pieces and place 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, and refrigerate at least 2 hours.
4. Heat the olive oil in a large skillet over medium heat.  Place the marinated chicken into the skillet, and brown on both sides.  Drain on a plate lined with paper towels and set aside.
5. Wipe out the skillet, and add the sauce.  Bring to a boil over medium-high heat.  Mix together the cornstarch and remaining 1/4 cup water; stir into the sauce.  Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
6. Divide into 4 portions and serve hot.