Sauce:
1 1/2 cups water
2 tbsp orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tbsp soy sauce
1 tbsp grated orange zest
1 cup brown sugar, packed
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/4 tsp red pepper flakes
3 tbsp cornstarch
2 tbsp water
2 chicken breasts, cut into bite sized pieces
1 cup flour
1/4 tsp salt
1/4 tsp pepper
Canola oil
1 head of broccoli, cut into florets
2 green onions, chopped
In a saucepan over medium-high heat combine all ingredients for the sauce except for the cornstarch and 2 tbsp of water. Bring to a boil and stir to combine. Turn heat to low and let simmer, stirring occasionally while you make the chicken and broccoli.
In a bag or on a large plate, combine the flour, salt and pepper. Add the chicken and toss until coated with the flour mixture. In a medium pot over medium heat add enough oil to come up the side of the pot about 1-2 inches. Divide the chicken and add in small batches so the temperature of the oil doesn't drop. Cook for about 3-5 minutes, or until the chicken turns golden and crispy and is no longer pink on the inside. Remove with a slotted spoon to a paper towel lined plate. Continue cooking chicken in batches until all chicken is golden.
In a separate pot or in the microwave, steam broccoli florets for about 5-6 minutes until tender crisp.
Turn the heat on the sauce back up to about medium. Stir together the cornstarch and remaining 2 tbsp of water and add to the sauce. Stir for a minute or two until thickened then remove from heat.
In a large bowl toss together broccoli, chicken and sauce. Top with chopped green onions. Serve over rice or along side fried rice.
