Cut your chicken breasts into bite size chunks. In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch whisk to combine. Add your chicken to the bowl and toss to coat evenly. Cover and allow the chicken to marinate for 3o minutes at room temperature.

In a frying pan, over medium high heat, heat your vegetable oil. Once your oil is hot enough, add in your marinated chicken, slowly to avoid hot oil splashing out. Fry the chicken for about 5 minutes, turning to brown the chicken evenly. Remove the chicken from the pan.

In a large wok, heat 2 tablespoons of your oil over medium high heat, add in your onion and saute for about 3 minutes. Add the garlic, snap peas, broccoli, bell peppers, and carrots. Stir fry your vegetables for 5-6 minutes then add in your cooked chicken.

Reduce the heat to medium and pour your szechuan sauce over the chicken and vegetables and continue to stir fry everything together until your vegetables have tenderized.

Remove from heat and serve over rice.