Orange Chicken

Sauce:
In a medium bowl combine the following ingredients.

• 1/2 cups water
• 1 cup orange juice
• 2 tablespoons orange juice concentrate
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 2 1/2 tablespoons soy sauce
• 1/2 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root (or 1/8 teaspoon of powdered)
• 1 teaspoon minced garlic

Place 1/3 of mixture into a Ziplock and add:

• 3 boneless, skinless chicken breasts, cut into 1/2 inch pieces

Place the chicken into the fridge and marinade for 3 or more hours. Place the remaining liquid in a container and refrigerate.

45 minutes prior to dinner, remove the chicken and drain it. Add the following ingredients into a clean Ziplock:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes

Add the chicken pieces and seal the bag, then shake to coat the chicken.

• Heat a skillet with:
• 3 tablespoons olive oil
• 2-3 drops sesame seed oil

When sizzling, add the chicken and brown.
Add:

• 1/2 -  1 cup julienne carrots 

In a medium sauce pan, heat the remaining orange mixture plus:

• 3 tablespoons cornstarch
• 2 tablespoons water

When thickened, add:

• one small can of mandarin oranges (with the juice)

Pour over the chicken and carrots just prior to serving. Serve over rice.