Spicy-Sweet Chinese Chicken

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
2 T. vegetable oil
2 T. minced garlic
¼ tsp. ground ginger
½-1 tsp. crushed red pepper flakes
¼ cup apple juice
⅓ cup packed light brown sugar
2 T.. ketchup
1 T.. cider vinegar
½ cup water
⅓ cup low-sodium soy sauce
1 T. cornstarch
1 T. water
1.  In a large skillet, heat the vegetable oil over medium-high heat.
2.  Add the chicken pieces and cook until lightly browned. Remove the chicken from the pan to a paper-towel lined plate to drain.
3.  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.
4.  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.
5.  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. Serve over fried rice.

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