Cut the chicken breast into bite sized pieces, set aside.

Heat a large skillet or dutch oven over medium high heat, pour in just enough oil to cover the bottom of the pan.

Cook chicken in batches, take care not to over crowd your skillet. I cooked about 4 minutes on each side.

Remove chicken from pan and place on a paper towel lined baking sheet in order to drain off as much oil as possible. Continue until all chicken is cooked.

Combine the soy sauce, rice vinegar, sesame oil, sweetener, garlic and sriracha in a small bowl. Set aside.

Drain off any oil that is in your pan and wipe clean, heat to medium, add in soy sauce mixture and corn starch mixture, add in chicken and stir until mixture is evenly coated and heated through.

Garnish with green onions, peanuts, and crushed red pepper if desired.