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PdfThinly slice the chicken then place in a bowl. Add the corn starch, rice wine vinegar and soy sauce and blend thoroughly. Leave to marinate for 10 minutes.
Cook the rice as directed
Add the neutral oil to a medium sauce pan and set to high heat. Stir fry the chicken until golden brown, 3-4 minutes.
Lower the heat to medium and add the pad thai sauce, stirring it to coat all the chicken.
Bring to a boil then lower heat to low and simmer for a couple of minutes.
Serve over the rice.