adapted from My Kitchen Cafe
2lb boneless skinless chicken breasts
4 tablespoons oil, for pan-frying
1/2 of red pepper, cut in bit size pieces
1 garlic clove, minced
¼ teaspoon ginger
1/2 teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce
1. Cut chicken breasts into bite-sized pieces, and if you choose lightly dust with cornstarch.
2. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
3. In a bowl combine all sauce ingredients. Pour into wok and bring to a boil.
4. Add chicken bits and red pepper pieces back to the pan, reduce the heat and simmer for 10-15 minutes until thickened and reduced almost completely to thick glaze over chicken and peppers.
4. Serve over hot rice.
*I cut this recipe in half.