Orange Chicken Sauce

1 1/2 cups water
2 Tablespoons orange juice
1 cup packed dark brown sugar
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1/4 cup plus 1 tsp lemon juice
1 tsp minced water chestnuts
1/2 tsp minced fresh ginger
1/4 tsp minced garlic
1 rounded tsp chopped green onion
1/4 tsp crushed red pepper flakes
7 1/2 tsp cornstarch
3 tsp arrowroot
4 1/2 Tablespoons water


In a saucepan over medium-high heat, combine all of the sauce ingredients, except the cornstarch, arrowroot and 4 1/2 Tbsp water. Stir often while bringing mixture to a boil. When sauce reaches a boil, remove it from heat.



In a small bowl, combine cornstarch with arrowroot. Add 4 1/2 Tablespoons of cool water. Stir until cornstarch and arrowroot have dissolved. Pour this mixture into the sauce and set the pan over high heat. When sauce begins to bubble and thicken, cover and remove it from heat.

Cook chicken according to directions on package:
Heat 1/4 cup oil in a non-stick skillet on med-high heat.

Remove chicken from bag. Place frozen chicken in a skillet and cook for 15-20 minutes. Turn chicken continuously to heat evenly until crispy and golden in color.

Pour sauce over chicken and bring to a simmer. Serve over rice.