Orange Chicken

Orange Sauce
3 T. Soy sauce
2/3 c. Sugar
2/3 c. rice vinegar/sushi vinegar or white vinegar I mix mine 50:50
1/4 c. green onions (chopped)
1/4 t. sesame seed oil (optional but really adds a great taste)
1 t. ginger, finely grated
1 c. chicken broth (in a pinch use 1 c h20 and one chicken bouillon cube)
Cook on low until bubbly. Add ¼ c. water combined with 2 T. corn starch (slowly pour based on personal thickness preference) cooking until slightly thickened.
Pour over 4 diced/ cooked chicken breasts.
*chicken breasts are easiest to dice when slightly frozen
Sprinkle ¼ c. sesame seeds on chicken before serving.

Serve over rice.