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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

Method

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.

Nutritional Facts Per Serving

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