Orange Chicken

Adapted from Deals to Meals

2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup flour
1 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3/4 cups water
1 cup plus 2 tablespoons fresh orange juice (or from concentrate)
1/3 cup rice vinegar
3 tbsp soy sauce
1 tbsp orange zest
1 cup sucanat
1/2 tsp finely minced ginger
1 tsp minced garlic
2 tbsp green onion
3 tbsp cornstarch
1/4 cup water

Heat oven to 350 deg F. In a ziptop bag combine flour, garlic powder and pepper. Put chicken pieces in bag and shake to coat evenly. Pour oil in a foil-lined 9"x13" baking pan. Arrange chicken in pan and bake uncovered for 20 minutes.

Meanwhile, in a medium saucepan combine water, orange juice, rice vinegar, soy sauce, and orange zest. Whisk over medium heat for a few minutes. Stir in sucanat, ginger, garlic, and green onion and bring to a boil. Combine cornstarch and water. Add to sauce and whisk until thickened.

After chicken has baked, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 20 to 30 minutes, basting frequently (or until chicken is cooked through). Serve chicken over rice with extra sauce on the side.

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