3-4 boneless skinless chicken breasts, cut into 1 inch pieces
1 tablespoon oil
1 1/2 cups water
1/2 cup orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1/2 teaspoon ground ginger
zest of 1 large orange
1/4 teaspoon crushed red pepper
6 tablespoons sugar
1/4 cup cold water
3 tablespoons corn starch
Preheat oven to 400 degrees. Heat oil over medium high heat. When oil is hot, add chicken and quickly brown both sides (about 1-2 minutes each side). Place chicken in a bowl and set aside.
In a medium sauce pan combine water, orange juice, vinegar, and soy sauce and heat over medium high heat. Stir to combine. Whisk in ginger, orange zest, crushed red pepper (optional), and sugar. Whisk and bring to a boil. In a small bowl whisk corn starch into cold water until dissolved. Pour into boiling sauce and stir until thickened, then remove from heat.
Place chicken in a shallow baking dish. Pour 2/3 of sauce over chicken. Bake 15-20 minutes until chicken is cooked through. Serve chicken over rice and with remaining sauce. Garnish with sliced green onions if desired.