marci,
i might be able to recreate your chicken with chili sauce for you if you follow...

i don't know how far are you away from the cloeset chinatown (in seatle in your case i think...) or a chinese grocer will do. you need to locate a good bottle of chili sauce and tomato sauce. my suggestiong is "Meggi Brand" for both, if possible. if not, use Henz ketchup and whatever chili sauce you like. but make sure the chicli sauce doesn't have the thick chili flakes in it.

Ok, here is what you do. get about 2/3 lb. boneless chicken though/breat meat. cut the meat into not-too-small cubes. (bite-size). you marinate these cubes with 1 T. chinese cooking wine, 1 T. light soy sauce, 1 t. soft brown sugar. just before cooking, add in about 2 T. tapioca clour or cornstarch to mix well until aborbed completely. (use your hand to rub the sauce in!)
Then you finely minced 2-3 cloves of garlic, finely minced 1 - 2 chili pepper (if you use bird's eye chili, i think one is more than enough!). in a small bowl, add in 2/3 of ketchup to 1/3 of the chili sauce (a good bottle is essential!) if you like it more spicy, then reduce the ketchup and increase the chili sauce. add in a bit of water to make it a bit running.

have your wok/ frying pan ready. heat it up until slightly smoky. add in about 3 T. cooking oil. when the oil is hot, add in the chicken cubes. cook until the chicken is brown lightly. stir from time to time so they don't stick on your wok. take the cubes out (if they aren't fully cooked, it's ok.) remain about 1 T. oil in the wok and lightly brown the garlic. make sure the garlic isn't burnt. add in the chili/tomato sauce mixture then followed by the minced chili. add in the chicken and stir to coat. when the chicken is cooked and the sauce is thickened slightly. dish out and enjoy you chili chicken, chinese style (sort of!) m

make sure you taste it to see if it's spicy/sweet enough for your liking!

bye!