5 tbsp. soy sauce
1 1/2 tbsp. white wine vinegar
1 1/2 tsp. sugar
1/2 tsp. cayenne pepper - very hot; for mild taste, use a dash
4 chicken breasts, skinned and cut into 1/2 inch, diced
3 tbsp. cornstarch
2 tbsp. vegetable oil
3 garlic cloves, mixed
3 green onions, cut on diagonal
Freshly cooked rice

Combine first 4 ingredients in small bowl. Heat oil in wok or heavy large skillet over medium high heat. Add chicken and garlic; stir fry until chicken is opaque. Add soy mixture and stir fry 30 seconds. Mix in green onions and serve immediately with rice.