12 skinless, boneless chicken breast halves
1 cup water
1/2 cup soy sauce
1/2 teaspoon vegetable oil
1 tablespoon vegetable oil
1 tomato, chopped
1 small onion, chopped
2 tablespoons apple cider vinegar
1 1/2 tablespoons cornstarch
1 pinch ground black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1 teaspoon crushed red pepper flakes
1 teaspoon rice vinegar
1 teaspoon white sugar
1 teaspoon cooking wine
1 teaspoon vegetable oil
1 teaspoon red wine vinegar
2 tablespoons fish sauce
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon ketchup
In a large saucepan, combine water, soy sauce, vegetable oil, apple cider vinegar, cornstarch, black pepper, rosemary, sage, crushed red pepper flakes, rice vinegar, sugar, cooking wine, vegetable oil, red wine vinegar, honey, ketchup and distilled white vinegar. Bring to a boil, stirring often. Cover, reduce heat to low, and simmer until sugar is dissolved.