Orange Chicken

I found this online at AllRecipes.com, and I tweeked it a little.  Mostly, because the recipe calls for things like marinating and time, and I just stink at those things.  I also forget to measure most of the things in the sauce, so mine changes each time; a little more orange juice, forget the green onions because they've gone bad, etc.  I also usually skip the red pepper flakes, either because on my recipe card, it's on the next column and I don't look that far, or because I just don't like them.  Feel free to just go with it!

Sauce:
1 1/2 cups water
2 Tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (I've sub'd with red wine or white wine... it changes the flavor a little but still good!)
2 1/2 Tbsp soy sauce
1 Tbsp orange zest
1 cup brown sugar (I usually only use about 1/2 cup, because Patrick thinks it's too sweet.  I'd say start with 1/2 cup, and taste, then add more)
1/2 tsp minced ginger
1/2 tsp minced garlic
2 Tbsp chopped green onion
1/4 tsp red pepper flakes

3 Tbsp cornstarch
2 Tbsp water

Chicken:
2 boneless chicken breasts, cut into 1/2 in. pieces (oh yea, like you measure the chicken after you cut it up)
1 cup flour (I use cornstarch here, I think it's just a matter of preference, since you're frying up your chicken)
1/4 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
(I usually also add ginger and green onions at this stage, and skip the salt and pepper)

Sauce:
1. Place all the items for the sauce (except the cornstarch and water) into a saucepan and stir together. 

1a.  If you have time for marinating, make the sauce, let cool for about 10-15 minutes.  Pour about 1/2 cup of sauce in a plastic bag with the chicken.  Refrigerate for 2 hours.  I did this step exactly once, and then never again.  I'm just not that good.  I don't think it made a difference.

Chicken:
2.  Mix flour (or cornstarch) with salt, pepper (and green onions, ginger and a little olive oil) in a clean plastic bag.  Add chicken and coat.  I shake mine a lot, and push around the chicken until all the cornstarch is off the sides of the bag. 

3.  Put a small amount of olive oil in a pan and heat to medium-high.  When the oil is hot, add the chicken.  Brown (fry) the chicken until done (about 10 minutes)

3a.  While the chicken is cooking, if you cooled your sauce, re-heat it.  If you're lazy, like me, your sauce is already hot because you just made it.

4.  Mix together the sauce cornstarch and water (I use an old relish jar, with a screw top lid.  Just shake a few times to get all the cornstarch lumps out.  You can also just use a cup and mix with a fork).  Slowly, add the cornstarch mixture to your sauce, while whisking.  You may not need to use all of it! Remember, you cannot un-add cornstarch, so go slowly.  When you're mixture is to the thickness you like, stop adding more.

5.  Add the thickened sauce to your chicken (which should be fully cooked by now).  Lower the heat on the chicken to medium-low and let simmer for a few minutes.  I usually reserve a small amount of sauce, since my kids like putting it on their rice.

Note: I've found that if I marinate, I don't have enough sauce.  If your family likes the sauce, be prepared for complaints that there is not enough sauce.  Make extra, it's not that hard.