CLUCKIN' LO MEIN

Steps:

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