In a large skillet add 1 T. of oil on medium high heat. Add the chicken and cook for 4-5 minutes, until almost done. Remove and dice chicken. Mix the cornstarch into ¼ c. of water, stir the sauce in the container, add the sauce to the skillet and stir in the cornstarch mixture. Bring to a boil for 1 min until thickened. Add the chicken back into the skillet. Serve over steamed rice, top with green onions. Peel and slice cucumber for the side.
