5 boneless, skinless chicken breasts or chicken tenders (12 to 15)
2 Tablespoon oil
1 teaspoon garlic
1/4 Cup apple or pineapple juice
1/3 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon apple cider vinegar ( I did not add this) I did add 3 Tablespoons of chicken broth to the sauce instead.
1/2 Cup water
1/3 Cup soy sauce
pinch red pepper flakes
1 Tablespoon cornstarch
Cut your chicken into small 1-2 inch pieces with some clean kitchen scissors.
Heat up a large skillet over medium high heat. Once it is hot, pour 2 T Olive Oil into it.
Add your chicken pieces to the pan and let them cook for about 10 minutes, stirring occasionally.
The chicken will start to get a bit juicy and bubbly. Put the lid on the pan, slightly tilted and drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat.
Into a medium sized mixing bowl combine 1 t garlic, 1/4 C apple or pineapple juice, 1/3 C brown sugar, 2 T ketchup, 1 T apple cider vinegar (or chicken broth), 1/2 C water, 1/3 C soy sauce, a pinch of red pepper flakes and 1 T cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined.
When your chicken has a nice brown sear on some of the pieces…
pour the sauce into the pan. Stir it around to cover all the chicken pieces.
Reduce the heat to a low simmer and cover the pan with the lid at an angle to allow some of the steam to escape. Let this baby simmer away for about 20 minutes, stirring a couple of times during the cooking period. If the sauce gets a bit too thick, simply add a tablespoon or two of Chicken broth to thin it.