2 lbs boneless chicken breasts cut into bite-size pieces
2 tablespoon cornstarch
2 tablespoon extra virgin olive oil; (evoo)
1 garlic clove crushed
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
¼ cup light apple juice
⅓ cup light brown sugar
2 tablespoons organic ketchup or chili sauce; (depending on how hot you like stuff)
1 tablespoon cider vinegar
½ cup water
⅓ cup reduced sodium soy sauce
Whisk all ingredients into crockpot and add chicken. Cook on low for 8 hours or high for 4.
Serve over rice with a side of ginger glazed carrots.