2 lbs. boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes (or less)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Stacy's Notes: Made this March 2011. I read some of the notes (there were over 2,000!), and made a few changes, mostly based on what I had on hand. I took out two large frozen b/s chicken breasts (bag from Sam's) and cut the thawed chicken into bite-sized pieces. I mixed up my sauce in a bowl beforehand. I didn't have apple juice, so I subbed plain applesauce instead. I used a little less brown sugar, and about that many red chili flakes (next time use a bit less, fine for Tim but almost spicy for me). I used bottled garlic and bottled ginger (had on hand) and everything else the same. I browned the chicken, took it out, put the sauce in the pan and let it come to boil, then start to reduce. Since I had cooked my chicken nearly through, I didn't add it back to the pan until about half way through the 20 minute sauce reduction. Served over brown rice with stir fry veggies and steamed dumplings. Good, a keeper.