- 2 Chicken breasts, cubed
- ¼ cup soy sauce
- 1/3 cup white vinegar
- 1 Tbsp. minced garlic
- 1 Tbsp. freshly grated ginger
- 1 bay leaf
- ½ tsp black pepper
- 1 Tbsp. vegetable oil
Heat the oil in a large skillet then saute garlic and ginger.
Add the chicken and toss to combine until no longer pink.
Add the remaining ingredients and mix to combine.
Cover and cook for 10 minutes.
Remove the lid and cook until sauce is reduced by half.
Serve chicken over white rice and drizzle with the sauce.