Honey Lemon Chicken

This is a recipe that's still in evolution. It's a nice variation on a fairly popular pseudo-Chinese dish.
Ingredients
For sauce:
  • 1 cup water
  • 1/2 cup sugar
  • 1/3 cup distilled white vinegar
  • 1 1/2 Tbsp corn starch
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 lemon
For chicken:
  • 1 lb. chicken cut into 1 1/2 inch strips
  • 3 Tbsp all-purpose flour
  • 3 Tbsp corn starch
For rest:
  • 2 cloves garlic, minced
  • 10 sticks asparagus, cut into 2 inch strips
  • 3 Tbsp extra virgin olive oil
  • 1 1/2 cups steamed white rice
Directions
For sauce:
  1. In a medium sauce pan over medium heat, mix water and corn starch until well blended.
  2. Stir in sugar, vinegar, orange juice, and honey. Squeeze in 1 lemon.
  3. Heat over medium heat for approximately 15 minutes, stirring occasionally, until it reaches a syrupy consistency.
  4. Set sauce aside.
For chicken:
  1. Mix together 3 Tbsp flour and 3 Tbsp corn starch.
  2. Dredge chicken strips in flour/corn starch mixture until each chicken strip is well coated.
  3. Set chicken aside.
For rest:
  1. Prepare rice in rice cooker, and set aside.
  2. In a wok or sauce pan, heat extra virgin olive oil.
  3. When oil is hot, toss in garlic.
  4. Toss in chicken so that chicken is well-fried in garlic and oil.
  5. Stir in asparagus and heat with chicken for 2 min.
  6. Drain oil.
  7. Pour sauce over chicken and asparagus.
  8. Serve over bed of steamed white rice.