5 tbsp. soy sauce
1 1/2 tbsp. white wine vinegar
1 1/2 tsp. sugar
1/2 tsp. cayenne pepper
4 chicken breast halves, skinned & cut into 1/2" dice
3 tbsp. cornstarch
2 tbsp. vegetable oil
3 garlic cloves, minced
3 green onions, cut on diagonal
Freshly cooked rice

Combine first 4 ingredients in small bowl. Dredge chicken in cornstarch. Heat oil in wok or heavy large skillet over medium-high heat. Add chicken and garlic and stir fry until chicken is opaque, about 5 minutes. Add soy mixture and stir fry 30 seconds. Mix in green onions. Serve chicken immediately with rice.