Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar
- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4
Ingredients
- 2
- boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
- ¼ tsp
- each salt and pepper
- 1 mL
- 1 tbsp
- cornstarch
- 15 mL
- 4 tsp
- sodium-reduced soy sauce, divided
- 20 mL
- 1 tbsp
- Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
- 15 mL
- 1¼ tsp
- hot pepper flakes
- 1 mL
- 1½ cup
- uncooked Sensations by Compliments Jasmine Rice
- 375 mL
- ½ cup
- Compliments Orange Ginger Dipping Sauce
- 125 mL
- 2 tbsp
- Compliments 100% Pure Canola Oil
- 30 mL
- 2 cups
- frozen stir-fry blend of vegetables
- 500 mL
- sliced green onions for garnish
Directions
Step 1
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.
Step 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.
Step 3
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.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 590
- Fat:
- 9 g
- Carbs:
- 89 g
- Fibre:
- 6 g
- Cholesterol:
- 75 mg
- Protein:
- 38 g
- Sodium:
- 840 mg