Spicy-Sweet Chinese Chicken

Yield: 4-6 servings

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

2 tbsp. vegetable oil

2 cloves garlic, minced

¼ tsp. ground ginger

½-1 tsp. crushed red pepper flakes

¼ cup apple juice

⅓ cup packed light brown sugar

2 tbsp. ketchup

1 tbsp. cider vinegar

½ cup water

⅓ cup low-sodium soy sauce

1 tbsp. cornstarch

1 tbsp. water

In a large skillet, heat the vegetable oil over medium-high heat. 

Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel lined plate to drain. 

Add the garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, ½ cup water and soy sauce to the skillet and cook over medium-high heat until well mixed and the sugar dissolves, stirring occasionally. 

Add the chicken back into the skillet and bring to a boil. Reduce heat to medium-low and continue to simmer for 10 minutes or until the chicken is cooked through. 

In a small cup or bowl, combine the cornstarch with the 1 tbsp. water and add the slurry to the skillet. Turn the heat to high and continue to cook and stir until the sauce thickens slightly.