2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon cornstarch
8 pieces chicken, cut into 1 inch cubes
3/4 cup chopped cabbage
1 tablespoon soy sauce
2 teaspoons vegetable oil, divided
1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 ounce) can sliced mushrooms, drained
8 fresh broccoli florets
In a small saucepan, heat vegetable oil in a large skillet over medium heat. Add lemon juice and vinegar; stir well. Bring to a boil. Stirring constantly, cook until thickened.
Add chicken cubes and cabbage; cook for only 5 minutes. Serve chicken and cabbage over rice or noodles with rice and noodles or with other vegetables.
In a small saucepan, heat remaining vegetable oil in a large skillet over medium heat. Stir in lemon juice, vinegar, mushrooms and broccoli. Pour chicken mixture over chicken and cabbage. Spread noodle and rice/rice mixture over rice/rice mixture. Serve over salad or stir-fry for garnish.