2 whole chicken breasts
3 tbsp. cornstarch
1 tsp. salt
1 tsp. vegetable oil
3 garlic cloves, minced
5 tbsp. white wine vinegar
1 tsp. sugar
1/4 c. water
1 bunch green onions, cut into 1 inch pieces
1/8 to 1/4 tsp. pepper
5 tbsp. soy sauce

Skin and bone chicken breast, split in half and cut into 1 1/2 inch cubes. Combine cornstarch and salt into paper or plastic bag. Add chicken pieces and toss lightly to coat. Heat oil in non-stick skillet.

Add chicken and garlic. Stir-fry until chicken is lightly browned. Add soy sauce, vinegar, sugar and water to pan. Cover and cook 3 minutes. Uncover skillet. Add onions and pepper. Heat 2 minutes longer. Serve over rice.