In a medium saucepan combine orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in purees (I just tossed them in frozen and let them defrost as the sauce heated.) agave, 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 until thickened. Remove about 1/2 of the sauce to a bowl (I used my gravy boat.) Add the chicken to the remaining sauce. Reduce heat to low and simmer while preparing rice. (I just made min in a rice cooker. 3 cups lets me fill it up to line 4.) Serve the chicken mix over rice with extra sauce for the rice.