poundsboneless chicken breasts; cut into bite-size pieces
tablespoonolive oil; (1-2)
garlic clove; crushed
teaspooncrushed red pepper flakes
cuplight brown sugar
tablespooncornstarch; (if thick sauce desired)
Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well blended and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes uncovered. Serve over hot rice. Notes I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!