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1
Cut chicken into bite-size cubes.
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2
Heat olive oil in a skillet over medium-high heat.
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3
While the oil is heating, wisk together the milk and egg white in a shallow bowl to make an egg wash.
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4
Put the flour in another bowl and season to taste with salt and pepper.
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5
Roll each piece of chicken in the egg wash, then in the flour, to coat.
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6
After all the chicken is breaded, cook in the oil until the chicken is no longer pink and the breading is browned, about 6 minutes.
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7
While the chicken is cooking, combine the ingredients for the sauce in a separate bowl.
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8
Wisk until the corn starch is fully dissolved.
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9
Once the chicken is done, add the sauce to the skillet and heat until the sauce thickens, about 3 minutes.
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10
Remove from heat and serve immediately over rice.
