Ingredients

• 2 pounds boneless chicken breasts
• ½ cup salt
• 2 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon crushed red pepper flakes
• ¼ teaspoon ginger
• ⅓ cup brown sugar
• ¼ cup apple juice
• 1 tablespoon cider vinegar
• 2 tablespoons ketchup
• ⅓ cup water
• ⅓ cup soy sauce
• 1 cup short grained white rice
• 1 teaspoon kosher salt

Directions

1. In bowl or saucepan, add 6 cups water and the ½ cup salt.  Brine the chicken for 45-60 minutes, which will make the chicken moister and more tender.
2. Cook the rice with 2 cups water and 1 teaspoon salt
3. Remove the chicken, rinse thoroughly and cut it up into bite-sized pieces about 1″ square.
4. Heat oil in a large skillet over medium high heat
5. Add chicken pieces. Cook until lightly browned, tossing frequently.
6. Remove chicken from the skillet into a bowl.
7. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Simmer for about 15.
8. Add chicken and bring to a hard boil and cook for 5 more minutes
9. Serve over the hot white rice.

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