Place the rice vinegar, oils, ginger, garlic, soy sauce, sugar and salt into the 20 ounce personal blender jar and pulse until smooth. Set aside.
Heat 1 tablespoon of oil over medium-high heat in a large wok or sauté pan until shimmering. Add the chicken strips and stir-fry for 2 minutes, or until just cooked through. Remove and cover with foil.
Wipe down the pan and add the remaining oil, along with the vegetables. Heat and stir-fry for 2 minutes, tossing the vegetables until tender-crisp, about 3 minutes. Remove and set aside.
Wipe down the pan and add the sesame-ginger sauce. In a small bowl, mix together the water and cornstarch and add to the sauce ingredients. Heat and stir over medium-high heat for 2 minutes, or until thickened and bubbly. Add the chicken and vegetables and toss lightly just until the sauce is evenly distributed. Do not over-cook. Serve while hot over brown rice, garnished with slivered almonds, if desired.
The Black + Decker Performance FusionBlade Blender