Orange Chicken

In a medium sized bowl combine the chicken broth, orange juice, orange zest, soy sauce, garlic, ginger, white vinegar, cayenne, and brown sugar until sugar dissolves.

Measure 3/4 cup of the liquid and pour it over the chicken in a gallon sized zip-top bag. Seal the bag and toss the chicken until coated. Refrigerate for 30-60 minutes.

In a small bowl combine cornstarch and water and stir until fully dissolved. Add this into the remaining orange juice liquid.

Heat the canola oil in large frying pan or wok over medium-high heat. Once a drop of water sizzles in the oil, drain the chicken from the marinade and add the chicken into the hot oil, stirring constantly. After the chicken has been browned, 3-4 minutes, remove chicken to a large plate. Add the remaining sauce into the skillet and bring to a boil. Lower heat to a simmer and return chicken to the pan to finish cooking in the sauce, about 5 minutes.

Serve over steamed rice or quinoa and garnish with green onion slices.