This recipe provided some ingredient guidelines, though I also decided to add coconut milk. I had one sizeable, boneless, skinless chicken breast from Trader Joe's, which I cut into two-bite-sized pieces and briefly marinated in a mixture of coconut milk, soy sauce and white vinegar (less than 0.5-cup of each), and freshly ground black pepper. After sauteing some minced garlic, I poured the chicken and marinade into the pan, let simmer until the chicken was cooked through but tender, then removed the chicken and let the sauce reduce a while longer.
Without the coconut milk, I think the sauce would have been too tangy, but maybe that's the way it's supposed to be. To accompany was white rice and some stir-fried broccoli with slivered almonds (yes, I've been on a slivered-almonds-at-every-meal kick).
