Orange Chicken

3 chicken breasts, cut into strips
1/3 cup white sugar
1/3 cup rice vinegar
1 tablespoon frozen orange juice concentrate
(or ½ cup orange juice)
1 tablespoon soy sauce
¼ cup corn starch
2 teaspoons orange zest
2 tablespoons grated fresh ginger
1 tablespoon garlic, minced
Olive oil

Combine sugar, vinegar, orange concentrate, and soy sauce, set aside
Heat oil in wok
Toss dried chicken in corn starch to coat
Fry chicken on wok until crispy and golden, set chicken aside
Briefly saute orange zest, garlic and ginger
Add soy sauce mixture to wok, bring to boil
Cook about 5 min until syrupy and thick
Add chicken until heated through
Serve over steamed rice, recommended with broccoli

*Lindsey Jensen Recipe