Orange Chicken

adapted from Blog Chef

2 pounds chicken breasts, cut into 2" cubes
3/4 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter

1½ cups water
¼ cup plus 3 Tablespoons fresh orange juice
1/3 cup rice vinegar
2½ Tablespoons soy sauce
2 Tablespoon orange zest
1 cup brown sugar
½ teaspoon finely grated ginger
1 teaspoon minced garlic
2 Tablespoons green onion
3 Tablespoons cornstarch
¼ cup water

Heat oven to 350ºF. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melted butter) in a shallow baking dish large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350ºF.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce and orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger and garlic and let it come to a boil. Combine cornstarch with water, let it dissolve and add it to the sauce, stirring until thickened.

After chicken has baked for30 minutes, turn each piece over and pour half of the sauce mixture evenly over chicken. Bake another 30 to 40 minutes, basting frequently.

Serve chicken over rice with extra sauce on the side.