America's test kitchen

Tasty and easy. The only changes I made from the recipe were using 1/4 cup sugar in total, and adding a touch of cornstarch to the chicken to help thicken the sauce. I also took the liberty of velveting the chicken, which I'm convinced was worth while. I used the velveting method provided by recipe tin eats, which has you coat the thinly sliced chicken in baking soda for 20 minutes, then rinse it off. I applied salt to the chicken during the velveting process, and again after rinsing off the baking soda. I also watched the chicken closely while it cooked to make sure it did not dry out.

You could make this into a stir fry by doubling the amount of sauce and adding veggies such as bell peppers and celery. If you go this route, it's probably best to cook the veggies and chicken in separate batches, then combine everything at the end.