1. PREPARE rice according to package directions; keep warm.
2. HEAT oil in a large skillet over medium-high heat. Add chicken, and sauté 6 minutes, turning once.
3. COMBINE fruit juices in a large bowl. In a small bowl, stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
4. STIR soy sauce, brown sugar, ginger root, apple cider vinegar, ketchup, red pepper flakes, and minced garlic into remaining juice mixture; pour over chicken. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
5. UNCOVER chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
6. SPOON rice onto a serving platter; top with chicken and sauce. Sprinkle with chopped green onions.
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Directions
1. PREPARE rice according to package directions; keep warm.
2. HEAT oil in a large skillet over medium-high heat. Add chicken, and sauté 6 minutes, turning once.
3. COMBINE fruit juices in a large bowl. In a small bowl, stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
4. STIR soy sauce, brown sugar, ginger root, apple cider vinegar, ketchup, red pepper flakes, and minced garlic into remaining juice mixture; pour over chicken. Bring mixture to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
5. UNCOVER chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
6. SPOON rice onto a serving platter; top with chicken and sauce. Sprinkle with chopped green onions.