5 bone-in chicken breasts (about 1-3/4 pounds), skin removed
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
2 teaspoons cornstarch
2 tablespoons cold water
Hot cooked rice
Sliced green onions

In a large skillet over medium heat, cook chicken in oil for 8-10 minutes on each side or until a meat thermometer reads 180°. In a small bowl, whisk the warm water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.

Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.

Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions. Yield: 5 servings.