Ingredients for 3-6 servings

¼ cup cold water + 3 tablespoons corn starch
¼ teaspoon crushed red pepper (optional)
⅓ cup rice vinegar
½ cup orange juice
½ teaspoon ground ginger
1½ cups water
2 - 4 boneless skinless chicken breasts cut into 1 inch pieces + 1 tablespoon oil
2½ tablespoons soy sauce
6 tablespoons sugar
zest of 1 large orange

Directions

Preheat oven to 400.

Heat oil over medium high heat. When oil is hot, add chicken and quickly brown both sides (about 1-2 minutes each side). Place chicken in a bowl and set aside.

In a medium sauce pan combine water, orange juice, vinegar, and soy sauce and heat over medium high heat. Stir to combine. Whisk in ginger, orange zest, crushed red pepper (optional), and sugar. Whisk and bring to a boil. In a small bowl whisk corn starch into cold water until dissolved. Pour into boiling sauce and stir until thickened, then remove from heat.

Place chicken in a shallow baking dish. Pour ⅔ of sauce over chicken. Bake 15-20 minutes until chicken is cooked through. Serve chicken over rice and with remaining sauce. Garnish with sliced green onions if desired.