For the Chicken{br]
2 lbs. boneless, skinless chicken breasts cut into chunks
sea salt + pepper (to taste)
½ cup of cornstarch
2 large eggs (beaten )
¼ cup of olive oil
For the Sauce
½ cup of brown sugar
½ cup of apple cider vinegar
¼ cup of ketchup
¼ cup of soy sauce
¼ cup of water
1 teaspoon minced garlic


In a large bowl, whisk together the sauce ingredients. In a separate bowl, season the chicken with salt and pepper then stir in cornstarch and eggs.
Heat olive oil in a large skillet and cook the chicken until light golden brown (about 4-5 minutes). Transfer chicken to crockpot and cover with the sweet and sour sauce.
Stir to evenly coat the chicken, then let it cook on high for 3 hours (or low for 6 hours). Serve over your favorite brown rice or noodles.