Chang's Spicy Chicken

2 tsp vegetable oil
2 Tbls minced garlic
3 Tbls chopped green onions
1 c pinapple juice
2 Tbls chili sauce
2 Tbls rice vinegar
4 tsp sugar
1 tsp soy sauce
2 Tbls water
1/2 tsp cornstarch

1 c vegetable oil
2 chicken breast fillets
1/3 c cornstarch

Make sauce by heating 2 tsp vegetable oil in medium saucepan.  Saute the garlic and onion in the oil for just a few seconds, then quickly add pineapple juice, chili sauce, vinegar, sugar, and soy sauce.    Dissolve cornstarch in 2 Tbls water and add it to other ingredients in saucepan.  Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 min or until thick.
Heat 1 c vegetable oil in a wok.   Chop up chicken breast into bite-size pieces.   Toss chicken pieces with cornstarch until dusted.   Saute coated chicken pieces in hot oil, stirring occasionally, until light brown.   Remove chicken and drain on paper towels.    Add sauce to chicken and toss to coat chicken.   Serve with rice.