1-2 chicken Breasts (you can use, for example, and pork) 1 package of a mixture of Chinese vegetables (bamboo, soy sprouts, mushrooms, sweet pepper, carrot, etc. Such mixtures are commercially available in packages of 400 g under the name "Chinese blend" or "Smei Chinese vegetables for roasting") 4 tablespoons soy sauce 0.5 teaspoon of a mixture of Chinese Five spices 1 teaspoon of rice vinegar 0.5 teaspoon of Sichuan pepper 0.5 teaspoon minced ginger 1 Cup water 1 tsp chili sauce 0.5 teaspoon curry Corn flour (to thicken sauce) Breast, cut into thin strips. Pour soy sauce, rice vinegar, mixture of spices, pepper and ginger. - Marinated about 20 minutes. In a wok heat the oil (preferably sesame) in a pan, fry a minute, stir and fry for another 5 minutes. Add chili sauce, curry, stir until they unite, and throw a mixture of Chinese vegetables, not defrosting. Watered all the little water, simmer, covered, stirring occasionally. After 10-15 minutes, when the vegetables are soft, 1 tablespoon corn starch stirred in a little water and pour to the vegetables. Stir and wait until it thickens. Serve with rice. Sprinkle with sesame seeds.