You will need:
1 cup water
1/2 cup orange juice
1/2 cup lemon juice
3 tablespoons soy sauce
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic (I used 1 fresh clove)
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
Coating on Chicken:
6 tablespoons flour
4 tablespoons water
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
To make the sauce:
Pour water, orange juice, lemon juice and soy sauce into a saucepan and set over medium-high heat.
Stir in the brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil.
Remove from heat, and cool 10 to 15 minutes.
Place the chicken pieces into a resealable plastic bag or container.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 or over night.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides.
Let the skillet cool down for 2 minutes and then wipe it out, and add the sauce.
Bring to a boil over medium-high heat. Mix together the flour and 4 tablespoons water; stir into the sauce.
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Serve over rice with steamed veggies or a salad.
Or you can ask for it at Dex’s.