In a bowl, marinate the cubed chicken with 1 clove minced garlic, 1 tbsp soy sauce, 1/2 tsp sugar, 1 tbsp cornstarch, 1 tsp salt, 1 tsp pepper. Marinate for 15 minutes.

Add 2 tbsp of vegetable oil to a nonstick skillet. Heat to medium high heat.

When oil is hot, add 1 clove minced garlic. Cook for about 30 seconds or until fragrant.

Add 1/4 tsp of red pepper flakes, cook for 30 seconds - 1 min.

Add chicken. Cook for 6-8 minutes until chicken is lightly browned on all sides.

Add about 1.5 tbsp of hoisin sauce and mix constantly for about 1 minute (this will be thick).

Add a cornstarch slurry of 1/2 cup of water & 1 tbsp cornstarch. (For slurry, in small bowl mix cornstarch and water until combined).

Turn heat to low and cook for 5 minutes until sauce is thick.

Serve with cooked jasmine rice and steamed broccoli.