Orange Chicken over Brown Rice

1.   1⁄2 cup light orange juice
2.   1⁄2 cup sugar (but I like Splenda)
3.   3 tablespoons rice vinegar
4.   3 tablespoons lemon juice
5.   2 tablespoons brown sugar
6.   2 tablespoons soy sauce
7.   1⁄4 teaspoon ground ginger
8.   1⁄8 teaspoon red pepper flakes
9.   1/3 cup water
10.  2 tablespoons cornstarch

2 boneless, skinless chicken breasts
1 large egg
1⁄4 cup all-purpose flour (I'm going to try almond and also whole wheat flour)
2-4 tablespoons canola oil
1 med. red bell pepper, chopped
1 med. onion, chopped
1 instant boil in bag of Brown Rice.

                 Heat water for rice and boil as directed on the package. We like it softer (more like white) so I boil it 3 - 4 minutes longer than directed.  Prepare the chicken while the rice is cooking.

 1.    In a medium saucepan, mix together the first eight ingredients (#s 1-8) . Place the pan over medium-high heat and bring to a low simmer.
 2.    In a small bowl, mix together 1/3 cup of water and the cornstarch and when mixed whisk into the sauce. Bring the sauce to a low boil and cook for a few minutes,
         or until the sauce thickens  Reduce the heat to low and allow to simmer.
 3.    Chop bell pepper and onion into bite size or 3/4 inch pieces and set aside.
 4.    Beat the egg in a medium bowl and set aside.
 5.    Pour the flour into a small bag or a covered plastic food storage contiainer. Set aside.   
 6.    Place chicken breasts, one at a time, into a sandwich bag or between two pieces of plastic wrap and pound down so the breast is all the same depth. 
 7.    Slice the breaasts into bite size pieces.    Set aside.
 8.    Place half the chicken into the egg and stir to fully coat. then put the chicken pieces into the flower and shake to fully cover.  Repeat with the rest of the chicken and set aside.
 9.    Heat 1 or 2 Tablespoons of oil in a large non-stick skillet.  Place half of the chicken in the skillet and cook until done in the middle and the outside is a nice golden brown.
        Place cooked chicken in a bowl and set aside.  Repeat with the rest of the chicken pieces.
10.   Add the red pepper and onion to pan and cook for 4 to 5 minutes, or until slightly softened. Add the chicken to the pan and then the orange sauce.
          Stir to coat and serve over the brown rice.   Or use noodles.
       There may be more sauce than you "need" but we like the extra amout.  Everyone's taste is different.