This is the version that I made in "Three Teacup Chicken" and a slightly modified version from Simply Recipes.
1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
1/4 cup rice vinegar
1/4 cup sugar
1 1/2 tablespoons dry sherry
1 tablespoon sesame oil
6 garlic cloves, smashed
8 1/4-inch-thick slices of peeled ginger
4 scallions, chopped
2 red chili pepper, minced fine (if you don't like it spicy, you can add less chili or leave it out entirely)
1 lb chicken breast cut into bite-sized pieces
Rice to serve it over
Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and cooking sherry together and mix well. Set aside.
Prepare rice as directed. My favorite is brown jasmine rice.
Heat a wok or large saute pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and chili pepper and stir-fry for 30 seconds or until fragrant.
Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
Add the braising liquid and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Cook for 4 more minutes or until the chicken is cooked through and no pink remains.
Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.