Orange Peppered Chicken

1. In a medium sauce pan, add the orange juice, 2 cups water, rice wine vinegar, soy sauce, brown sugar, zest, ginger, garlic and Sriracha sauce. Bring to a slow boil over medium low heat.

2. Mix the 1/3 cup of water and cornstarch and set aside.

3. Over medium heat in a medium saute pan coated with cooking spray, saute the peppers for a few minutes until the skin begins to blister a little. Add the chicken pieces and saute until just cooked through and there is no more pink showing. Turn heat down to low and continue cooking until your sauce is ready.

4. Add the cornstarch mixture to the boiling orange sauce and stir constantly until it becomes thick, about 2 minutes. Remove from heat and toss with the chicken and peppers. Serve immediately with warm rice.