Step 1

Cut the chicken into one-inch pieces and salt and pepper. Heat olive oil in a wok or skillet over medium-high heat and add the chicken. Cook until no longer pink and remove and set aside on a plate.

Step 2

In a small bowl combine the soy sauce, brown sugar, apple cider vinegar, garlic, sesame oil, and ginger. In a separate small bowl whisk the water and cornstarch to make a slurry. Add the cornstarch to the sauce mixture and whisk.

Step 3

Add the sauce to the skillet and bring to a boil. Reduce heat and whisk until it starts to thicken.

Step 4

Add the chicken back to the skillet and toss until coated and heated through. Garnish with chopped green onions and sesame seeds. Serve over rice if desired.