Orange Chicken

Orange Chicken
adapted from Blog Chef & My Kitchen Cafe

2 pounds boneless, skinless chicken breasts, cut into 2" cubes
1/2 cup flour
1 teaspoon garlic powder
2 tablespoons oil or butter

1 1/2 cups water
1/3 cup orange marmalade
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
3/4 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
1 ½ t. red pepper flakes
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, orange marmalade , rice vinegar, soy sauce, whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.