Better Than Take Out Orange Chicken

Pour water, orange juice, lemon juice, lime juice, rice vinegar, sesame seed oil and soy sauce into a saucepan and heat on medium-high heat. Stir in the orange zest, sweeteners, ginger, garlic, chopped onion, red pepper flakes, salt (to taste) and pineapple piece if desired. Bring to a boil and then reduce heat to low and allow mixture to simmer. Pour 1 cup of the sauce mixture into a large bowl and set aside. Reserve the remaining sauce in the pan and set it aside.

Salt and pepper the pieces of chicken. Place chicken pieces into the 1 cup of sauce that you placed in the large bowl and refrigerate for 30 minutes to 1 hour.

Then mix together the flour and cornstarch in a shallow bowl. Add the marinated chicken pieces and mix to fully coat the chicken pieces.

In a large skillet, heat olive oil, coconut oil or grape seed oil over medium heat. Once the oil is hot add the chicken and brown the chicken pieces on all sides until juices run clear. Add more oil if needed. Once chicken is done cooking, allow the chicken to drain on a plate that you’ve lined with paper towels.

Heat up the remaining sauce and bring to a boil. Remove the dehydrated pineapple piece. Mix the cornstarch and 3 tablespoons of water together in a small bowl and then stir it into the sauce. Simmer and stir until sauce has thickened. Reduce heat to low and add the chicken pieces. Cook for about 5 minutes, stirring periodically.

Serve over warm cooked rice.