Easy Asian Skillet Chicken

• 4 boneless chicken breasts (cut into about 1-inch cubes)
• salt and pepper
• 1 teaspoon dried red pepper flakes (optional and to taste, add in for heat)
• 1/2 cup cornstarch
• 1/2 cup chicken broth
• 1 1/2 teaspoons cornstarch
• 1 tablespoon rice vinegar
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/3 cup vegetable oil
• 6 green onions, chopped
• 3 teaspoons chopped fresh ginger (you can add in more or less if desired)
• 2 tablespoons fresh minced garlic
• 1 red bell pepper, seeded and diced
• cooked white rice

1. Place the chicken cubes in a bowl, then season with salt and pepper.
2. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
3. Place the chicken in a colinder and shake off an excess cornstarch.
4. In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
5. In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
6. Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
7. Using a slotted spoon remove the chicken to a bowl.
8. Pour off some of the fat (leave about 2 tablespoons in skillet).
9. Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
10. Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
11. Serve with cooked rice.

chicken breasts, salt, red pepper, cornstarch, chicken broth, cornstarch, rice vinegar, oyster sauce, soy sauce, sugar, vegetable oil, green onions, fresh ginger, garlic, red bell pepper, white rice

Taken from www.food.com/recipe/easy-asian-skillet-chicken-153616 (may not work)