This technique is called "Velveting" (literally: "making velvet"). To make the marinade. To do this, separate the white from the yolk. In this recipe we will only need protein. Protein a little whisk, add cornstarch, Apple cider vinegar, salt and mix thoroughly.

Slice the chicken fillet in small pieces.

Add the fillets to the marinade, mix thoroughly. All chicken pieces should be coated with marinade. A bowl cover with plastic wrap and refrigerate at least 30 minutes. Better, of course, to the chicken longer stood in the marinade.

After the specified time to get the chicken out of the fridge and give her a little to stand at room temperature. If necessary, the excess marinade to drain. In a saucepan, mix 2 liters water with 1 tbsp oil, put on a high heat and bring to a boil. When the water boils, reduce the heat to medium. Throw the chicken in for 1 minute continuously to prevent. Then to get the chicken out of the water to drain. The outside of the chicken should be white and the inside to stay a little raw. You can use the chicken immediately, and can put in the fridge and cook later. Her "tenderness" is not lost.

Onions and garlic peel and finely chop.

Cabbage cut into small cubes.

Prepare sauce: mix soy sauce, balsamic vinegar, honey, 0.5 tbsp oil and pepper.

In a large pan (preferably in a wok; the main thing is not to use a pan with Teflon coating!) heat over high heat 2 tbsp oil to the appearance of smoke. Add the onions and fry with continuous stirring for minutes. Then add cabbage and garlic and fry for 3 minutes. Don't forget to stir constantly, otherwise it will burn! Pour the sauce. When he zaburlit, add the chicken, reduce the heat to medium and cook 2 minutes. The finished dish sprinkle with sesame seeds.