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1
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
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2
Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.
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3
Bring to a boil.
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4
Remove from heat, and cool 10 to 15 minutes.
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5
Place the chicken pieces into a resealable plastic bag.
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6
When contents of saucepan have cooled, pour 1 cup of sauce into bag.
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7
Reserve the remaining sauce.
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8
Seal the bag, and refrigerate at least 2 hours.
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9
In another resealable plastic bag, mix the flour, salt, and pepper.
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10
Add the marinated chicken pieces, seal the bag, and shake to coat.
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11
Heat both oils in a large skillet over medium heat.
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12
Place chicken into the skillet, and brown on all sides.
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13
Drain on a plate lined with paper towels, and cover.
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14
Wipe out the skillet, and add the reserved sauce.
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15
Bring to a boil over medium-high heat.
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16
Whisk together the cornstarch and 2 tablespoons water; stir into the sauce.
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17
Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
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18
Corsely chop the garlic clove.
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19
Remove seeds for the habanero pepper and corsely chop.
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20
Crush together the garlic and habanero thoroughly.
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21
Heat oil in skillet and fry crushed garlic and habanero until the edges of the garlic begins to get brown.
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22
Add the brocoli and stir, add water, salt and cover.
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23
Let simmer until tender.
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24
Serve with Asian style sticky rice and enjoy.
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25
Be careful when frying garlic and hananero as the aroma is very pungent.
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26
If you are not use to spicey food begin with only 1/2 or 1/4 of an habanero.
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27
I am from Belize and we are use to very spicy foods.
