Sweet, Hot & Sour Chicken Rice Bowl

2 lbs boneless, skinless chicken breasts, diced into 3/4" pieces
2 T olive oil
4 garlic cloves, thinly sliced
1 tsp. grated fresh ginger
1 or two jalapeno chiles, thinly sliced (optional)
1/4 cup apple juice
1/3 cup granulated sugar
2 T catsup
1 T distilled vinegar
1/4 cup soy sauce
2 green onions

Saute chicken in the oil in a large saute pan set over medium-high heat until lightly browned and cooked through. Remove chicken from pan and add remaining ingredients. Reduce mixture to sauce consistency and add chicken to heat through. Don't overcook.

Serve over steamed rice with your favorite Asian style vegetables. Serves 4 to 6.

Recipe courtesy: Chef Roy Harland, Slates and Belana Restaurants