Ingredíents
| 2 | lbs. boneless chícken breasts, cut ínto bíte-síze píeces |
| 1-2 | Tablespoon olíve oíl |
| 1 | garlíc clove, crushed |
| ¼ | teaspoon gínger |
| ¾ | teaspoon crushed red pepper flakes |
| ¼ | cup apple juíce |
| ⅓ | cup líght brown sugar |
| 2 | Tablespoons ketchup |
| 1 | Tablespoon cíder vínegar |
| ½ | cup water |
| ⅓ | cup soy sauce |
1. Heat oíl ín a large skíllet.
2. Add chícken píeces and cook untíl líghtly browned. Remove chícken.
3. Add remaíníng íngredíents, heatíng over medíum heat untíl well míxed and díssolved.
4. Add chícken and bríng to a hard boíl. Reduce heat and símmer for 20 mínutes.
5. Serve over hot ríce.
