Ingredients

• 4 boneless skinless chicken breasts, cut into bite-size pieces
• vegetable oil or cooking spray
• 2 cups hot water
• 2 chicken bouillon cubes
• 1/2 cup cornstarch (you may want to reduce this to 1/4 cup)
• 1/2 teaspoon sesame oil (optional)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 3/4 cup sugar
• 1/2 cup soy sauce (I use Kikkoman, most generic kinds are watery)
• 1/4 cup cooking sherry
• 1/4 cup rice vinegar (I use rice vinegar when I have it) or 1/4 cup white vinegar (I use rice vinegar when I have it)
• 1/2-1 tablespoon crushed red pepper flakes, to taste (I don't usually measure these)
• 1/3 cup green onion, chopped

Instructions

1. In a mixing bowl or Tupperware, dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended.

2. Stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge.

3. Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside.

4. Add more oil, if necessary, stir fry green onions until softened.

5. Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook to desired thickness. I like mine nicely thickened and with a dark amber color.

6. Fold in cooked chicken, evenly coating. Serve with steamed or fried rice. Enjoy! (Note: You can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, I often use broccoli and stir fry to tender crisp.).