500g boneless, skinless chicken thighs, cut into bite-sized pieces

2 tbsp vegetable oil

1/2 cup apple juice

1/4 cup soy sauce

1/4 cup brown sugar

2 cloves garlic, minced

1 tsp grated fresh ginger

1/2 tsp red pepper flakes (optional)

2 tbsp water

2 tsp cornstarch

Chopped green onions and sesame seeds, for garnish

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Heat vegetable oil in a large skillet over medium-high heat.
Add chicken pieces and cook until browned and cooked through, about 6–8 minutes.
In a bowl, whisk together apple juice, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
Pour the sauce into the skillet with the chicken and bring to a simmer.
Mix cornstarch with water to make a slurry, then stir it into the skillet.
Cook, stirring often, for 3–5 minutes until the sauce thickens and coats the chicken.
Remove from heat, garnish with green onions and sesame seeds, and serve hot with rice or vegetables.

Use chicken breast instead of thighs for a leaner option.

Add more red pepper flakes or chili paste for a spicier version.

Swap apple juice with pineapple juice for a tropical twist.

Double the sauce ingredients for extra sauciness.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.