On a large cutting board, toss the chicken in corn starch until lightly coated.
Whisk all sauce ingredients together in a small bowl or glass measuring cup. Set aside.
In a large skillet, heat oil and add chicken. Brown on all sides until golden. It doesn't have to be cooked all the way through at this stage.
Pour sauce over the chicken and simmer 8-10 minutes until sauce is slightly thickened and chicken is cooked through.
Serve over hot white rice. (I use this simple basmati rice recipe)