General Tso's Chicken (Unbreaded)

boneless skinless chicken breasts, cut into bite-size pieces
vegetable oil or cooking spray
2 cups hot water
2 chicken bouillon cubes
1/4-1⁄2 cup cornstarch 
1⁄2 teaspoon sesame oil 
1 teaspoon garlic powder
1⁄2 teaspoon ground ginger
3⁄4 cup sugar
1⁄2 cup soy sauce (or coconut aminos)
1⁄4 cup cooking sherry
1⁄4 cup rice vinegar 
1⁄2 - 1 tablespoon crushed red pepper flakes, to taste 
1⁄3cup green onion, chopped

In a mixing bowl dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended.
Stir in sesame oil, garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge.
Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside.
Add more oil, if necessary, stir fry green onions until softened.
Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook until nicely thickened and and is a dark amber color.
Fold in cooked chicken, evenly coating.

Source: Food.com