I Ate This - Orange Chicken

This recipe is still in progress, so you'll need to modify it I'm sure.

Sauce:
1.5 cup water
1 cup or 2 fresh oranges worth of juice
0.25 cup or 1-1.5 lemons worth of juice
0.33 cup rice vinegar
1 tbsp reduced sodium soy sauce
1 tbsp orange zest
0.5 cup of brown sugar or appropriate substitute
0.5 tsp of ginger (fresh is more strong, ground is less)
0.5 tsp minced garlic
0.25 tsp red pepper flakes
2 tbsp chopped green onion

(Using more sugar/sugar substitute OR regular soy sauce OR more vinegar will take out the bite of the orange if you like it very mild.)

Combine everything over stove, put on medium-high heat, bring to boil for 5 minutes, remove from heat. Let cool (from boiling) before putting on the chicken (so as to not overcook the chicken).

To thicken if coating chicken:
3 tbsp cornstarch (you can use arrowroot!), mix with enough water to fully dissolve (3-5 tbsp probably). Add to sauce. Mix thoroughly while pouring. Let simmer for a few minutes til it thickens.

We marinated the chicken over night then broiled it (165F internal temp) while thickening the sauce. We also like the veggies more warmed and less cooked, but I don't see any reason why you can't cook the veggies and chicken IN the sauce.

sounds and looks delicious, but arrowroot is impossible to find around here, better off with cornstarch!

GFS if you've got one!