Start by cutting the chicken breasts into bite-sized pieces. Season the chicken with garlic powder, salt, and pepper. Coat the chicken pieces with cornstarch.
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces in a single layer and cook undisturbed for about 4-5 minutes until golden brown.
Flip the chicken pieces and cook for an additional 4-5 minutes until cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
Whisk together the brown sugar, water, low sodium soy sauce, and 1 tablespoon of cornstarch. Pour this mixture into the skillet and bring to a simmer.
Return the cooked chicken to the skillet, stirring to coat in the sauce. Cook for an additional 2-3 minutes until the sauce thickens. Add crushed red pepper flakes if desired.
Remove from heat, toss in the scallions, and serve over steamed rice or noodles.
