Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar
Prep Time
Serves
Cooking Mode
2 boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
¼ tsp each salt and pepper
1 tbsp cornstarch
4 tsp sodium-reduced soy sauce, divided
1 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
1¼ tsp hot pepper flakes
1½ cup uncooked Sensations by Compliments Jasmine Rice
½ cup Compliments Orange Ginger Dipping Sauce
2 tbsp Compliments 100% Pure Canola Oil
2 cups frozen stir-fry blend of vegetables
sliced green onions for garnish
2 boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
¼ tsp each salt and pepper
1 tbsp cornstarch
4 tsp sodium-reduced soy sauce, divided
1 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
1¼ tsp hot pepper flakes
1½ cup uncooked Sensations by Compliments Jasmine Rice
½ cup Compliments Orange Ginger Dipping Sauce
2 tbsp Compliments 100% Pure Canola Oil
2 cups frozen stir-fry blend of vegetables
sliced green onions for garnish
Directions
1Season 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.
2Stir 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.
3Add 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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Personal Note
Personal Note
