4 Tbsp olive oil
3 pounds skinless, boneless chicken breast halves - cut into bite sized piece
1 cup water
1/2 cup packed light brown sugar
3/4 cup grape or cherry juice
1/3 cup teriyaki sauce
1/4 cup ketchup
2 Tbsp apple cider vinegar
2 cloves garlic, minced
1 Tbsp dried minced onion
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/4 cup grape or cherry juice
2 Tbsp cornstarch
Heat the oil in a large frying pan and brown the chicken pieces until lightly golden on all sides. Transfer the chicken to a bowl or plate, cover with foil and set aside.
In a medium-sized pot, whisk together the water, brown sugar, 3/4 cup of fruit juice, terkyaki sauce, ketchup, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger. Bring the sauce to a boil. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
Stir together 1/4 cup of fruit juice with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps.
Bring the sauce back to a simmer, let thicken for about 1 minute.
Serve over a bed of hot rice.