1⁄2 cup water
1⁄4 cup rice vinegar
1 1⁄2 lbs (675 g) boneless, skinless chicken
3 tbsp corn starch
3 tbsp oil
- In a 4-Cup Prep Bowl, combine mix with water and rice vinegar. Microwave on high, uncovered, 2 min, stirring halfway. Let cool before use.
- Cube chicken; place in a bowl. Toss with corn starch.
- In a sauté pan, heat oil over medium-high heat. Add chicken. Cook until golden, turning pieces, 5–7 min or until cooked through.
- Toss or serve with prepared sauce.
For best results, let sauce cool before use. If used hot out of the microwave, the chicken will lose its crispiness.
No rice vinegar? No problem—swap for white vinegar in a pinch!