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Now that our red peppers are cut and in with our cucumbers, we're going to go and turn
our front burner up to about seven and really measure out two tablespoons of water and we're
going to mix this with a tablespoon of rice vinegar. Now we're going to measure out a
tablespoon of sugar and we're going to slowly add the first one until it dissolves and on
the second half, until this dissolves. Now when this comes to a boil we're going to turn
it off and put it aside. Right now we're going to take our chicken and give it a final little
stir and we're going to remove it from our marinade.