Portion Size: 3 oz. cooked 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless, skinless chicken breasts, cut into bite size pieces	Trim all visible fat
2 cups all-purpose flour
½ teaspoon black pepper
½ teaspoon salt
¼ cup olive oil
2 cups water
¼ cup orange juice
½ cup lemon juice
2/3 cup rice vinegar
¼ cup light soy sauce
2 tablespoons grated orange zest
2 cups packed brown sugar
1 teaspoon ground ginger
2 teaspoons garlic, minced	Washed, peeled and minced
¼ cup green onion
½ teaspoon red pepper flakes	(optional)
1/3 cup cornstarch
4 cups brown rice, cooked

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Season chicken with salt and pepper. Dredge chicken in flour. Shake off excess flour. Discard unused flour.
2	Pour 1 ½ cups water, orange juice, lemon juice, rice vinegar and soy sauce into a saucepan and heat over medium high heat. Stir in the orange zest, brown sugar, ginger, garlic and red pepper flakes. Bring to a boil. In a small bowl, stir to combine cornstarch and water. Add cornstarch mixture and bring to a boil.  Reduce heat to medium low.  Remove from heat and let cool, 10 to 15 minutes.
3	Over medium high heat, heat oil.  Place chicken in pan and brown on both sides. Cook until lightly brown and turn.  Cook for 3-5 minutes on each side.	Cook until internal temperature reaches 165°F.
4	Pour sauce over chicken and heat through.
5	Top with green onions and serve hot over rice.