Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar
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.
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.
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.