In a medium bowl, add the soy sauce, chicken stock, garlic and brown sugar into a bowl. Microwave for 45 seconds or until the brown sugar mostly dissolves.

Add the diced chicken into a shallow dish in an even layer and sprinkle over 4 tablespoons of corn starch and salt and pepper. Toss well to coat and try to separate the chicken so they don't get goopy and stick together.

Drizzle olive oil into a large skillet over medium heat, then add in the chicken and cook about 3-4 minutes per side or until it's cooked through and golden brown on each side. Remove the chicken and set aside.

Mix 1 tablespoon cornstarch with 1 tablespoon of water in a small bowl, mix to make a slurry.

Wipe away excess pan grease. Pour in the sauce and jalapeno slices then bring to a low boil. Add in the cornstarch slurry and whisk to combine.

Toss the chicken back into the skillet and coat in the sauce, allowing it to heat through about 5 minutes as the sauce simmers and thickens. Serve over white rice with extra sauce. Pair with a green veggie like broccoli or zucchini for a complete meal.