Between the General Tso's Chicken, the Kung Pao Beef, and this recipe, you can create quite a feast of Chinese food in your dutch oven!

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into bite-sized cubes
• 1/2 cup flour
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 tablespoons oil or butter
• 1 1/2 cups water
• 1/4 cup plus 2 tablespoons fresh orange juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon orange zest
• 1 cup brown sugar
• 1/2 teaspoon finely minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onion
• 3 tablespoons cornstarch
• 1/4 cup water

Preparation:
In a 1-gallon zip-top bag, combine the flour, garlic powder and pepper. Add a few pieces of chicken at a time to the flour mixture, zip the bag, and shake to coat evenly.  Pour oil (or melt butter and pour) into a 12-inch dutch oven.  Add the chicken in a single layer and bake 30 minutes with 12 briquettes bottom heat and 14 briquettes top heat.

Meanwhile, in a 10" dutch oven,  combine water, fresh orange juice, rice vinegar, soy sauce, and orange zest.  Place the oven over a full spread of coals and heat until it starts to steam.  Stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce and stir until the sauce comes back to a boil and is thickened.

After chicken has baked 30 minutes, turn each piece over and pour the sauce mixture evenly over chicken. Bake another 30 to 40 minutes until the chicken is tender.  Serve over rice.  Serves 4-6.