Orange Ginger Chicken Stir-fry With Balsamic Vinegar

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.