This is so good! It tastes just like what you would get at a Chinese resturaunt, but much cheaper and healthier. I am planning to batch cook some of this on Saturday. I will freeze fresh chicken in the sauce, then it will marinade as it thaws, and I do the rest on serving day.

Sauce: 1 1/2 cups water

2 Tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 cup brown sugar

1/4 teaspoon ground ginger

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

Put ingredients in sauce pan, bring to a boil. Remove from heat and let cool. When sauce is cool add 1 cup of sauce to 2 pounds boneless skinless chicken breasts, chopped into bite sized pieces.

Refrigerate for 2 hours. Reserve the remaining sauce. Remove chicken from sauce.

Put 1 cup of flour

1/4 teaspoon of salt

1/4 teaspoon of pepper in a resealable bag.

Add chicken pieces and shake.

Heat 3 tablespoons of oil in skillet. When skillet is hot, add chicken pieces. Brown on both sides. Remove chicken and place on papertowel covered plate. Remove excess oil, then add remaining sauce to skillet. Bring to boil.

Mix 2 teaspoons of cornstarch and 1 tablespoon of water. Stir into sauce. Reduce heat to medium low, stir in chicken pieces and simmer about five minutes, stirring occasionally.