2 lb. chicken, skinned (wings, breasts, thighs, etc.)
1-2 tbsp. oil
1/2 c. water
1/3 c. soy sauce
1/3 c. brown sugar
1/4 c. apple juice
2 tbsp. catsup
1 tbsp. cider vinegar
1 clove garlic, crushed
1/2 tsp. crushed red pepper
1/4 tsp. ginger
1 tbsp. cornstarch
1 tbsp. water

Heat oil in non-stick skillet. Add chicken and lightly brown on all sides. Combine water, soy sauce, sugar, juice, catsup, vinegar, garlic, red pepper and ginger in a bowl, add to chicken. Bring to boil, cover, reduce heat and simmer for about 20 minutes.

In small bowl, combine cornstarch and water. Add to chicken and cook, stirring until sauce thickens and glazes chicken pieces. Serve warm as appetizer or main dish over hot cooked rice. Garnish with chopped green onions if desired.