2 lbs Boneless Chicken Breasts, cut into bite size pieces
2T Olive Oil
1 Garlic Clove, crushed
1/4t Ginger (I used 1/2t)
3/4t Crushed Red Pepper Flakes (I used 1/2t)
1/4C Apple Juice
1/3C Light Brown Sugar
1T Cider Vinegar
1/3C Soy Sauce
1T Corn Starch
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken and set aside.
Add remaining ingredients (mixing corn starch with water before adding to skillet), heating over medium heat until well mixed and dissolved.
Return chicken and bring to a boil. Reduce heat and simmer for 20 minutes.
Serve over hot rice.
Source: Bella's Bistro