Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar

4
Easy
Dinner

Characteristics

Nutritional Facts Per Serving

590
Calories
38 g
Protein
89 g
Carbs
6 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 590
  • Lipides 9 g
  • Cholesterol 75 mg
  • Sodium  840 mg
  • Carbs 89 g
    • fiber  6 g
  • Protein 38 g

Ingredients

  • 2 boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
  • ¼ tsp (1 mL) each salt and pepper
  • 1 tbsp (15 mL) cornstarch
  • 4 tsp (20 mL) sodium-reduced soy sauce, divided
  • 1 tbsp (15 mL) Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
  • 1¼ tsp (1 mL) hot pepper flakes
  • 1½ cup (375 mL) uncooked Sensations by Compliments Jasmine Rice
  • ½ cup (125 mL) Compliments Orange Ginger Dipping Sauce
  • 2 tbsp (30 mL) Compliments 100% Pure Canola Oil
  • 2 cups (500 mL) frozen stir-fry blend of vegetables
  • sliced green onions for garnish

Method

  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.
  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. 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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