Small pieces of chicken cook quickly so if you want to serve this over rice and are using traditional rice (not Quick rice), start the rice a few minutes before you start on the chicken.
Boneless/skinless chicken breasts - enough to feed your family... in my case it's two (my kids don't eat much)
1/3 c sugar
1/3 c soy sauce
1/4 tsp dried ginger
2 tsp cornstarch
Cut chicken into bite-sized pieces, or into slices (whichever you prefer). Spray a large skillet with Pam and put it on medium heat. Cook the chicken in the skillet just until the outside of it is cooked. Pour sugar, soy sauce, and ginger over chicken, mixing it around. In your measuring cup, mix the cornstarch with about a tablespoon of water (I just mix it around with my finger) until the cornstarch is dissolved; pour into the skillet. Mix it around. Turn up the heat and let it come to a boil. Let it bubble for a couple minutes and then turn the heat to low, keeping it warm until ready to serve.