Orange Chicken (Restaurant Style)

Sauce
1 cup water
1/2 cup orange juice…
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.