In a bowl combine chicken, salt, egg, canola oil and corn starch. Mix to coat thoroughly.
In a skillet heat up vegetable oil and sesame oil. Add chicken and cook till golden brown. Remove from skillet to a paper towel and set aside.
In the same skillet add the green beans. Sauté for 5 minutes over medium-high heat, then add in the mushrooms and continue cooking for an additional 5 minutes, until beans and mushrooms are tender. Stir in the garlic and ginger until fragrant, about 30 seconds.
Add in the soy sauce and balsamic vinegar, stir to coat veggies. Return chicken to skillet and coat with sauce. Serve over a bed of rice and enjoy!
If you would like the sauce to be thicker, dissolve 1 tbsp of cornstarch into 1 tbsp of water and mix in when you add in the soy sauce and balsamic vinegar.