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If kumquats are not available, mandarin orange slices work great!
In a large bowl, combine 1 tablespoon soy sauce, Szechuan pepper and salt. Add the chicken, toss to coat and marinate for 20 minutes.
Meanwhile, combine hoisin, remaining soy sauce, corn starch and balsamic in a bowl.
Heat a sauté pan over medium-high heat. Add 2 tablespoons of olive oil and place the chicken in a single layer in the pan. Sauté for 4 minutes on each side until golden and cooked through. Remove from heat and arrange in a plate and cover with foil to keep warm.
Heat the remaining olive oil in the same pan. Sauté garlic for 20 seconds. Pour in the hoisin mixture and cook until thick and bubbly. Stir in kumquats and turn off the heat. Add the sesame oil.
Pour the sauce over the chicken, garnish with sesame seeds and sliced green onion. Serve over rice.
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Nutritional information can be found listed with each product.
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