In a large skillet, HEAT oil over medium heat; ADD chicken; COOK until golden brown, about 10 minutes on each side.
Meanwhile, In a small bowl, WHISK water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder.
POUR mixture over chicken; BRING to a boil.
REDUCE heat; SIMMER, uncovered, until chicken is tender, about 30-35 minutes; TURN chicken occasionally.
In a small bowl, MIX cornstarch and cold water until smooth.
STIR into cooked chicken in skillet; BRING to a boil; COOK, STIRRING, until sauce is thickened, about 1 minute.
SPRINKLE with green onions.
SERVE with hot, cooked rice
Per Serving (excluding unknown items): 302 Calories; 19g Fat (56.3% calories from fat); 17g Protein; 16g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 389mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.