Chop chicken breasts into bite sized pieces and pat dry with a paper towel. Toss chicken in a large bowl with 1 tbsp cornstarch.

In a large skillet over medium heat, add sesame oil. Add chicken and cook until no longer pink. Drain all juices from pan. Return skillet to stove and continue to cook chicken over medium heat until the chicken is browned and the bottom of your skillet is "browned" as well.

In a medium bowl, combine pepper, onion powder, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, water, and 1 tsp cornstarch. Whisk together.

Once chicken is browned, add your sauce mixture. Using a spoon, deglaze the bottom of the pan and make sure to get all of the browned bits up and off of the bottom of the pan. Bring sauce to a boil.

Once the sauce is boiling turn heat down to low and allow to simmer 5-7 minutes, stirring often.

Once sauce is done simmering, remove from heat and allow to sit for 5 minutes to thicken.

Serve over white rice and enjoy.

if you do not have cornstarch available, you can use all purpose flour; use 2 tbsp of flour and 2 tsp of flour.