2poundsboneless skinless chicken breasts, cut into 2-inch cubes
½cupflour
1teaspoongarlic powder
½teaspoonpepper
2tablespoonsoil or butter
Sauce:
1 ½cupswater
¼cupplus 2 tablespoons fresh orange juice
⅓cuprice vinegar
2 ½tablespoonssoy sauce
1tablespoonorange zest
1cupbrown sugar
½teaspoonfinely minced ginger
1teaspoonminced garlic
2tablespoonsgreen onion
3tablespoonscornstarch
¼cupwater
Instructions
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