What is the best orange chicken recipe?

* 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

* 1 tablespoon soy sauce

* 1 teaspoon Chinese rice wine or dry sherry

* 1 teaspoon cornstarch

* 1/4 teaspoon ground black pepper

* 1/4 cup all-purpose flour

* 2 tablespoons vegetable oil

* 1/2 cup orange juice

* 1/4 cup water

* 1/4 cup brown sugar

* 2 tablespoons rice vinegar

* 1 tablespoon soy sauce

* 1 teaspoon minced garlic

* 1 teaspoon minced ginger

* 1/4 teaspoon red pepper flakes (optional)

* 1 tablespoon cornstarch

* 1 tablespoon water

Instructions:

1. In a large bowl, combine the chicken, soy sauce, rice wine, cornstarch, and black pepper. Toss to coat.

2. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.

3. Remove the chicken from the skillet and set aside.

4. Add the orange juice, water, brown sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes (if using) to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.

5. Return the chicken to the skillet and stir to combine. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the chicken is cooked through.

6. In a small bowl, combine the cornstarch and water. Stir until smooth.

7. Add the cornstarch mixture to the skillet and stir until the sauce has thickened.

8. Serve immediately over rice.

Tips:

* To make the orange chicken ahead of time, cook the chicken and sauce according to the directions. Let cool completely, then store in the refrigerator for up to 3 days. When ready to serve, reheat the chicken and sauce over medium heat until warmed through.

* If you don't have rice wine, you can use dry sherry instead.

* If you don't have rice vinegar, you can use white vinegar instead.

* If you don't have red pepper flakes, you can omit them.