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1
In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4u00b0C Soy Sauce.
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2
Mix together well, cover and marinate in the fridge for 1 hours.
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3
In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
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4
Shake well.
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5
Pour a 1/2u00b0C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
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6
Shake well.
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7
Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
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8
Stir fry until the liquid evaporates and the chicken starts to brown.
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9
Put this on a plate and remove to a warm place.
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10
Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
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11
Add in the rest of your vegetables.
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12
Stir it up well and let cook until the vegetables start to wilt some.
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13
Scoot the veggies to the side and make a well in the middle.
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14
Pour in about half of the sauce from the jar.
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15
When it starts to warm up, mix in the veggies and add back the chicken.
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16
If you want more sauce, add more and stir until it heats up enough to start thickening.
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17
Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
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18
Serve with steamed rice.
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19
Enjoy!
