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1
Mix the 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp cooking oil, and 1 tbsp Sunbird Szechwan Seasoning.
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2
Cut the chicken into 1/2 inch bite size pieces.
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3
Combine all into a bowl or a bag for marinading.
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4
Let sit for 30 to 45 minutes.
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5
Place the rice on to cook.
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6
Heat 1 cup water to boil, add 1 tbsp margarine and a dash of salt.
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7
Once it boils, add 1/2 cup rice, reduce heat to simmer, and cover for 25 minutes.
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8
In the meantime, cut up the vegetables.
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9
(You can use a pre-cut bag if you like).
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10
In a small bowl, mix 1/3 cup low sodium soy sauce, 1/4 cup chicken broth, 1/4 cup rice wine, 1 3/4 tbsp sugar, 1/2 tbsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp Sunbird Szechwan Seasoning.
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11
Mix the cornstarch with the 1/8 cup water.
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12
Heat 1/2 tbsp sesame oil and 1/2 tbsp cooking oil at medium high heat.
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13
Add 1/2 tbsp minced garlic and 1/2 tbsp minced ginger.
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14
Cook at medium high for 15 seconds or until fragrant.
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15
Add the soy sauce mixture, and cook for one minute, until boiling.
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16
Add the cornstarch mixture and cook until thickened.
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17
Remove from skillet and keep to the side.
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18
Cook the chicken in the marinade until no longer pink.
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19
Remove from heat.
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20
Add enough oil, sesame or canola per your taste, to cook the vegetables until crisp tender.
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21
Immediately add the chicken back to the skillet and add the sauce.
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22
Heat and serve over rice.
