Orange Chicken   

Orange Chicken
2 lbs boneless, skinless chicken, cut 
1/2 cup frozen orange juice concentrate into chunks 
3 Tbsp. sugar
1/3 cup cornstarch 
1 Tbsp. soy sauce
Oil for frying 
3 Tbsp. water
1 Tbsp. grated fresh ginger root 
1 tsp cornstarch
1 tsp. minced garlic 
Cooked white rice
1/4 tsp red pepper flakes

Toss chicken pieces in cornstarch until covered. Heat a small amount of oil in Dutch oven over medium heat, add chicken chunks and cook until well browned. Mix water and cornstarch together and set aside. Mix rest of ingredients together then pour over the chicken. Cook for about 10 minutes, stirring occasionally. After 10 minutes stir in the cornstarch mixture the cook just long enough for the cornstarch to thicken. Serve over rice. Serves 6.