1 & 1/2 lb Chicken Breast, cubed
2 tbsp Low Sodium Soy Sauce
2 tbsp Rice Vinegar (Found in Asian section of Grocery store)
1 tbsp Brown Sugar
1/4 tsp Red Pepper Flakes
2 Garlic Cloves, minced
2 tsp Minced Ginger
1/4 Cup Chicken Broth or Water
1 Cup All Purpose flour
1 tbsp Canola Oil
2 Green Onions, chopped
1. In a medium bowl mix together Soy Sauce, Vinegar, Sugar, Red Pepper Flakes, Garlic, Ginger, Chicken Broth, and 1/2 of the Green Onions. Set Aside
2. Put flour into a large ziploc bag then add in the cubed chicken, shake around until each piece is coated.
3. In a large skillet add oil over med high heat, remove chicken from the bag, shaking off the excess flour, then add to the skillet. Let chicken cook until it is golden on each side, then remove from the skillet.
4. Add the sauce in the skillet, cook for about 30 sec, then add chicken back in. Toss chicken in sauce until sauce thickens and is completely heated and cooked through.