Braised Diced Chicken Breast With Balsamic Vinegar

The reason I used balsamic vinegar for this recipes was because I had no Chinese rice vinegar left...and haha....the dish turned out very very good. A little balsamic vinegar goes a long and right way.

280 g Chicken breastangiesrecipes 1 tbsp Maggi sauceangiesrecipes 1 tbsp Jiafan rice wineangiesrecipes 1 tbsp Salt 1 tbsp Conrstarch

1 tbsp Water 1 tsp Minced gingers 1 tbsp Chopped scallions 1/2 tbsp Minced garlic 2 tbsp Balsamic vinegarangiesrecipes Cooking oil

1. Combine together cornstarch and water in a small bowl. Wash chicken breast, pat dry and cut into inch size pieces. Season them with salt, half tablespoon of maggi sauce and one tablespoon of rice wine. At last add in cornstarch solution and combine.
   
   
2. Heat up a pan with oil until hot. Fry the marinated chicken until golden. Remove and drain on a kitchen paper. Using one tablespoon of frying oil to stir-fry ginger, scallion and garlic until aromatic. Pour in balsamic vinegar and fried chicken, drizzle in the rest of rice wine and maggi sauce. Toss to mix all the ingredients and chicken has thoroughly coated with sauce. Dish off and sprinkle some chopped scallion if desired.