Ingredients:

• 1 1/2 cups water
• 1/4 cup lemon juice
• 4 tablespoons orange juice
• 1/3 cup rice wine vinegar (or 1/4 cup white vinegar and the rest water)
• 2 1/2 tablespoons soy sauce
• 1 tablespoon Sriracha or other hot sauce
• 1 tablespoon minced garlic (about 1 large clove)
• 1 tablespoons minced ginger
• the zest of one orange
• 2 tablespoons chopped green onion, plus some for garnish
• 3/4 cup brown sugar (when I make this again I will use less, it was a bit sweet)
• 1 tablespoon vegetable oil
• 2 boneless skinless chicken breasts, chopped into bite sized pieces
• 2 carrots, thinly sliced in rounds
• 1 red pepper, thinly sliced
• 1 tablespoon corn starch

Directions:

1. In a sauce pan heat water, citrus juice, vinegar, soy and hot sauce together. Once hot add brown sugar, garlic, ginger, orange zest, and onion. Let it simmer while you fry the chicken.
2. Heat a large skillet to medium and add vegetable oil and chicken. Allow to brown lightly on each side then remove to a plate (don’t crowd the chicken, do it in two batches if necessary). Add carrots and stir fry for about two minutes, then add red pepper for another minute.
3. Return chicken to the pan and add sauce. Bring the whole mixture to a simmer and continue simmering until chicken is just cooked through.
4. In a small measuring cup add 2-3 tablespoons of water to the corn starch, stir to make a slurry.
5. Make room in the middle of the chicken and veggie mixture and stir furiously while adding the slurry in a slow stream. Stir mixture to incorporate evenly.
6. Allow to simmer for another 90 seconds then serve on rice, topped with green onion.

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