Chicken a l'Orange

4 Chicken Breasts, cut into small bite-size pieces
1 egg, beaten
1 Tbsp. Water
¼ cup Corn Starch
2 Tbsp. Margarine

½ cup Brown Sugar
¼ cup Soy Sauce
½ cup Orange Juice
¼ cup White Vinegar

Dip pieces of chicken in egg wash made of the beaten egg and water, then coat with cornstarch and brown in margarine over medium heat until golden brown. Place in shallow baking dish. Combine brown sugar, soy sauce, orange juice, and vinegar in saucepan and bring to boil. Make a cornstarch slurry of 1 Tbsp of cornstarch to 2 Tbsp of water as needed for a thin sauce. Add to saucepan and stir until thickened. Pour sauce over chicken and bake covered for 20 minutes. Remove cover and bake an additional 15 minutes. Serve over rice. 4 servings