Servings: 4

1-1/2 to 2 pounds chicken breast, cut in 1-inch cubes 1-½ to 2 pounds chicken breast, cut in 1-inch cubes
2 tablespoons olive oil 2 tablespoons olive oil
1 teaspoon minced garlic 1 teaspoon minced garlic
1/4 teaspoon ginger ¼ teaspoon ginger
1/2 to 3/4 teaspoons red pepper flakes (optional) ½ to ¾ teaspoons red pepper flakes (optional)
1/4 cup apple juice (I used 1/4 cup undiluted apple juice concentrate) ¼ cup apple juice (I used ¼ cup undiluted apple juice concentrate)
1 tablespoon cider vinegar 1 tablespoon cider vinegar
1/2 cup water ½ cup water
1/3 cup soy sauce ⅓ cup soy sauce
1/3 cup light brown sugar ⅓ cup light brown sugar
2 tablespoons ketchup (I used kecap manis) 2 tablespoons ketchup (I used kecap manis)
Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water

Heat oil in a large wok or skillet over medium-high heat.
Add chicken and cook till lightly browned, about 5 minutes. Remove from pan and set aside.
Combine garlic, ginger, red pepper flakes, apple juice, cider vinegar, water, soy sauce, brown sugar, and ketchup in a medium bowl and whisk to combine. Add sauce to pan and bring to a boil. Reduce heat and simmer until sauce just begins to thicken, about 10 minutes. Add chicken and toss to coat with sauce. Simmer for 10 to 15 minutes, or until chicken is done. If a thicker sauce is desired, add optional cornstarch slurry and cook until thickened.Serve over rice.

Jon likes the chicken grilled instead of pan fried to give it a crispy coating!  Jon likes the chicken grilled instead of pan fried to give it a crispy coating!