Healthy Orange Chicken

The other day, I stumbled up this recipe for

Better-than-take-out orange chicken from Table for Two.

It looked yummy so I decided to try it out.

I changed it a time bit to adapt it for my family.

You can see the original recipe on the link.

3 chicken breasts cut into 1 inch cubes
salt and pepper to taste
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1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tbsp. soy sauce 
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Zest from one large orange
1/2 tsp. grated ginger root (about a 1/2 inch knob)
1/2 tsp. garlic minced (about 2 cloves)
1/8 tsp. red pepper flakes
2 Tbsp. honey
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1/4 cup water
3 Tbsp. corn starch
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chopped green onions

First, put the chicken in a pan and start to cook.  Sprinkle with salt and pepper.

While the chicken cooks, bring water, orange juice, rice vinegar, and soy sauce to simmer.

Once it's simmering, add zest, ginger, garlic, red pepper, and honey and bring to a boil.

Turn down heat and simmer for a few more minutes.

(Make sure to keep and eye on your chicken.  It should still be cooking).

In a small bowl mix 1/4 cup water and 3 Tbsp. corn starch.  Add to the sauce stirring constantly because it will thicken instantly and you don't want it chunky.  You might want to turn up the heat again to help the sauce smooth out.

When the chicken is done, add the chicken pieces to the sauce mixture and stir.
Stir until the chicken is completely coated and then turn off the heat.

Serve on top of steamed rice and sprinkle with green onions.