1 tablespoon vegetable oil
1/2 pound chicken pieces or slices
1 cup fresh mushrooms, sliced
1 white onion, thinly sliced
2 tablespoons grated fresh ginger root vegetables
1 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon dried chives
1/4 teaspoon crushed red pepper
1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
Heat oil in a large pot over medium heat. Take chicken pieces and fry in oil until golden and crisp, turning once. Drain three strips of skin and cut each piece into bite size pieces.
Stir mushrooms, onion, ginger, garlic powder, oregano, basil, marjoram, sage, salt and chives into skillet. Saute over medium heat, stirring constantly, until mushrooms are tender. Stir in vinegar, wine, rice vinegar, sesame oil and chicken pieces. Allow chicken pieces to sear on all sides.
Remove chicken pieces from skillet and place on plates. Spoon marinated chicken over chicken pieces.