5 chicken breast, boneless, skinless
1/2 tsp garlic powder
1/2 c cornstarch
1 cup sugar
1/4 c ketchup
2 TB soy sauce
1/2 c vinegar
1/2 c chicken broth
To prepare, cut chicken into chunks. Put in small bowl and sprinkle with garlic powder. Put some oil in skillet and turn on med-low. Put about an inch of cornstarch in a bowl. Dip pieces of chicken in egg then in cornstarch. Using tongs, remove the chicken and brown in hot oil When cooked through, remove to a plate to drain. Cook all chicken. Allow to cool thoroughly.
For the sauce: In med. size bowl, mix together all sauce ingred. and pour into freezer bags.
When chicken is cool, place in freezer bags.
To serve: Thaw both bags. Heat through and allow sauce to thicken by putting chicken and sauce in a saucepan on the stove. Heat on med. until heated through and the sauce is thick. Serve over rice.