Orange Ginger Chicken Stir-Fry With Balsamic Vinegar |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!! Ingredients:
2 boneless skinless chicken breasts, cut into strips |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon cornstarch |
4 teaspoons soy sauce, divided, sodium-reduced |
1 tablespoon balsamic vinegar, divided (aged balsamic vinegar of modena is what i prefer) |
1/4 teaspoon hot pepper flakes |
1 1/2 cups uncooked jasmine rice |
1/2 cup orange ginger dipping sauce |
2 tbps. 100% pure canola oil |
2 cups frozen stir-fry blend vegetables |
sliced green onion, for garnish |
Directions:
1. Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
2. Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
3. Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. Add reserved chicken and sauce mixture. Cook, stirring, until vegetables are well coated and chicken is fully cooked. Remove from heat and top with green onions. Serve over rice.
|
|