Orange Ginger Chicken Stir-Fry With Balsamic Vinegar

Name: Orange Ginger Chicken Stir-Fry With Balsamic Vinegar
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
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

Submitted by Chef mariajane

"A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!"

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Ready In:: 10mins
Ingredients:: 12
Serves:: 4

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

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.
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.
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.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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