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Orange Ginger Chicken Stir-Fry With Balsamic Vinegar

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“A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 boneless skinless chicken breasts, cut into strips
  • 14 teaspoon salt
  • 14 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)
  • 14 teaspoon hot pepper flakes
  • 1 12 cups uncooked jasmine rice
  • 12 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.

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