Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar

Prep time: 10min
Total time: 30min
Serves 4
green onions for garnish
cups
frozen stir-fry blend of vegetables sliced
500 mL
tbsp
Compliments 100% Pure Canola Oil
30 mL
cups
Compliments Orange Ginger Dipping Sauce
125 mL
cups
uncooked Sensations by Compliments Jasmine Rice
375 mL
tsp
hot pepper flakes
1 mL
tbsp
Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
15 mL
tsp
sodium-reduced soy sauce, divided
20 mL
tbsp
cornstarch
15 mL
tsp
each salt and pepper
1 mL
2
boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
ΒΌ of the recipe
calories
590
fat
9 g
carbs
89 g
protein
38 g
cholestrol
75 mg
fibre
6 g
sodium
840 mg

Directions

  1. Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 min. 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.

  2. Stir orange ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup (75 mL) water. Heat half the oil in a large, non-stick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.

  3. Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 tsp (5 mL) balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 min. Meanwhile, cook rice according to package instructions.