Spicy-Sweet Chinese Chicken

Spicy-Sweet Chinese Chicken 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces 2 tbsp. vegetable oil 2 cloves garlic, minced ¼ tsp. ground ginger ½-1 tsp. crushed red pepper flakes ¼ cup apple juice ⅓ cup packed light brown sugar 2 tbsp. ketchup 1 tbsp. cider vinegar ½ cup water ⅓ cup low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. water In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel lined plate to drain. Add the garlic, ginger, crushed red pepper flakes, apple juice, brown sugar, ketchup, vinegar, ½ cup water and soy sauce to the skillet and cook over medium-high heat until well mixed and the sugar dissolves, stirring occasionally. Add the chicken back into the skillet and bring to a boil. Reduce heat to medium-low and continue to simmer for 10 minutes or until the chicken is cooked through. In a small cup or bowl, combine the cornstarch with the 1 tbsp. water and add the slurry to the skillet. Turn the heat to high and continue to cook and stir until the sauce thickens slightly.