Asian Orange Chicken

I very seldom go out for Chinese food because most of their food gives me a headache (I'm thinking it's the MSG).   So I've resorted to making my own.   I thought this turned out very good.  This recipe is a little time consuming and has a few extra steps, but well worth the effort.

ASIAN ORANGE CHICKEN
(serves 4)

Ingredients:
*1 1/2 cups water
*freshly squeezed orange juice, 2-3 tablespoons
*freshly squeezed lemon juice, 4 tablespoons
*1/3 cup rice vinegar
*2 1/2 tablespoons soy sauce
*zest of 1 orange, 1 tablespoon
*zest of 1 lemon, 1 tablespoon
*1/3 cup brown sugar, packed
*grated ginger root, 1/2 teaspoon
*1/2 teaspoon minced garlic
*2 green onions, chopped
*1/4 teaspoon red pepper flakes
*2 tablespoons cornstarch
*1 tablespoon water
*2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
*1/2 cup flour
*1/2 teaspoon salt
*1/4 teaspoon pepper
*1/2 tablespoon corn starch
*1/8 teaspoon baking powder
*5 tablespoons olive oil

Directions:
~Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce in a medium saucepan, over medium-high heat.
~Stir in orange zest, lemon zest, brown sugar, ginger, garlic, green onion, & red pepper flakes.
~Bring to a boil.
~Remove from heat, and cool completely.
~Place chicken & cooled sauce into a zip-loc plastic bag, seal, and refrigerate at least 2 hours.
~Shake flour, 1 teaspoon corn starch, baking powder, salt & pepper in gallon size zip-loc bag.
~Add cut up chicken seal bag & shake to coat chicken.
~Put in refrigerator for 1 hour (this step is optional)
~Preheat oven to 250 degrees.
~Place a cooling rack in a cookie sheet.
~Heat the olive oil in large skillet (I like using my cast iron pan), over medium heat.
~Place chicken into skillet, and brown on both sides, and cooked through.
~Place on cooling rack & place in oven.
~Carefully wipe out skillet of any drippings.
~Add sauce that chicken was marinating in.
~Bring to a boil over medium heat.
~Mix 2 tablespoons cornstarch & 1 tablespoon water together a small bowl.
~Stir into sauce.
~Reduce heat to medium-low and let simmer, for 5-10 minutes.
~Remove chicken from oven.
~Place chicken over cooked rice.
~Pour sauce over chicken.

Variation:
`Add steamed broccoli.
`Add sauteed green peppers, red peppers, and carrots, all sliced thin.
`Serve of fried rice.