I found this recipe on Tried and True Cooking With Heidi and have been dying to try it. This was absolutely delicious and we will definitely make it again and again. My son kept raving on and on about it. It was a very easy recipe.
To make it a little more diet friendly, I skipped the oil and cornstarch. The apple juice I used Mott's Light. I didn't have cidar vinegar, so I used white vinegar. Still tasted yummy.
For those doing Weight Watchers, without the oil and cornstarch; I used 1 2/3 lbs chicken breasts and Motts light applie juice, it was 24.5 points total for the whole thing.
2lb boneless skinless chicken breasts, or tenders
oil (for frying)
cornstarch (for dusting, optional)
1 garlic minced clove
1/4 tsp ginger
1/4 tsp crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 TBSP ketchup
1 TBSP cider vinegar
1/2 cup water
1/3 cup soy sauce
Cut chicken breasts into bit sized pieces, then lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.
In a bowl combine all sauce ingredients. Pour into pan and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.
The sauce ingredients