Steps
1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and sliced onion, and sauté until fragrant and onions are translucent.
3. Add the sliced chicken breast to the skillet and cook until browned and cooked through.
4. In a small bowl, whisk together the soy sauce, vinegar, sugar, black pepper, red pepper flakes, chicken broth, and cornstarch.
5. Pour the sauce mixture into the skillet and stir well to combine with the chicken and vegetables.
6. Add the sliced pickles and cook for an additional 2-3 minutes, until the sauce has thickened slightly.
7. Serve the pickled chicken stir-fry over cooked rice.