Orange Chicken

serves 4 ( 10 points + without rice. ½ c. rice = 2 additional points to this recipe)
You will need to make this marinade earlier in the day as the chicken must marinate for at least 2 hours.
adapted from "Allrecipes.com"
Sauce:
1-½ c. water
2 T. orange juice
¼ c. freshly squeezed lemon juice
⅓ c. rice vinegar
2-½ T. soy sauce
1 T. grated orange zest
1 c. packed brown sugar
½ tsp. minced fresh ginger
½ tsp. minced fresh garlic
2 T. chopped green onion
¼ tsp. red pepper flakes
3 T. cornstarch
2 T. water

Chicken:
2 boneless, skinless chicken breasts ( 1 pound) cut into cubes
½ c. flour
¼ tsp. salt
¼ tsp. pepper
1 T. olive oil

Place all sauce ingredients except for cornstarch and 2 T. water into a large saucepan. Stir and cook. Bring to a boil. Remove from heat and let cool for 10-15 minutes. Place 1 c. of this mixture in a gallon sized ziplock bag, along with the chicken. Seal and refrigerate for at least 2 hours. Reserve remaining sauce.

In another large ziplock bag, place the flour, along with desired amount of salt and pepper. Add chicken (discard marinade ) and shake to coat.
Heat olive oil in a large nonstick skillet coated with cooking spray. Cook chicken until no longer pink. Remove chicken and keep warm. Add sauce to the skillet. Stir together cornstarch and water. Bring sauce to a boil. Add cornstarch mixture and cook and stir until thickened. Return chicken to pan and cook for an additional 3-5 minutes or until sauce is thick and chicken is heated through. Serve with rice if desired.