Time: 30 minutes
4 large chicken breasts (about 3 pounds worth)
1. Cut your chicken breasts up into medium-sized chunks, 2-3 inches will do. Heat a large skillet over medium high heat. When it's nice and hot pour 2 tablespoons olive oil into the pan, allow it to get hot and then place your chicken carefully into the pan. Sprinkle it with a bit of salt and pepper. Let the chicken cook, stirring occasionally and pouring any excess liquid from the chicken into the sink. Sometimes if you have chicken that is really wet from defrosting, it can be hard for it to get nice and golden brown on the outside. If this is the case for you and your lovely pan of chicken, just drain the juices into the sink and all will be well.
2. While your chicken is cooking make the sauce. You'll need a medium-sized mixing bowl and 1 1/4 cup sugar, 3/4 cup vinegar, 1 cup cold water, 1 teaspoon chicken bullion granules (or 1 bullion cube), 7 tablespoons ketchup, 2 tablespoons soy sauce, 1/4 teaspoon ginger, 1/2 cup pineapple or apple juice and 2 1/2 tablespoons of corn starch. Pour it all into your bowl and stir it around with a fork until all ingredients are combined.
3. When your chicken is nice and golden brown on the outside (should only take about 10 minutes)pour the sauce over the top of it. Give everything a nice stir.
4. Turn up the heat just a bit and let it come to a boil, it should start to thicken up pretty easily for you. Turn the heat back down and let it simmer for about 10 minutes, or until the chicken is cooked through and the sauce is nice and thick.
Serve over white or brown rice and enjoy!