2poundsboneless skinless chicken breasts, cut into bite-sized pieces
2tablespoonscanola, vegetable or coconut oil
Cornstarch for dusting the chicken pieces
Sauce:
1garlic clove, finely minced
1teaspoonfresh ginger or 1/4 teaspoon ground ginger
¼ - ½teaspooncrushed red pepper flakes
¼cupapple juice + 1/2 cup water, or sub out the apple juice and water for 3/4 cup low-sodium chicken broth
⅓cuppacked light brown sugar
2tablespoonsketchup
1tablespoonapple cider vinegar
⅓cuplow-sodium soy sauce
1teaspooncornstarch, optional - helps thicken the sauce a little bit more
Instructions
In a gallon-sized ziploc bag, toss the chicken pieces with a couple tablespoons of cornstarch.
Whisk all the sauce ingredients together and set aside.
In a large, 12-inch nonstick skillet, heat the oil over medium heat until hot and rippling. Cook half of the chicken in a single layer for 30 seconds or so on each side until golden brown but not all the way cooked through. Lift the chicken pieces out of the skillet to a plate and repeat with the remaining chicken, also removing it to a plate.
Wipe any excess oil out of the skillet and return it to medium heat. Pour in the sauce and add the chicken pieces. Bring the mixture to a simmer and cook for 8-10 minutes, until the chicken is cooked through and the sauce has thickened slightly (don't overcook the chicken or it might be dry).
Serve the chicken and sauce over hot, cooked rice or quinoa.