Balsamic Chicken Stir Fry Recipes

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

BALSAMIC CHICKEN STIR-FRY

Steps:

• Combine honey and balsamic vinegar and set aside.
• Toss chicken and cornstarch together.
• Heat a large skillet over medium heat and add olive oil.
• Once oil is hot, add chicken and season with salt and pepper.
• Cook until chicken cooked through and slightly browned, stirring periodically, about 10 minutes. Remove from pan and set aside.
• Add garlic to pan and cook for until aromatic, about 30-45 seconds.Add 1/4 cup water to pan and deglaze, scraping the pan to release the brown bits sticking to the bottom.
• Add the vegetables, return the chicken to the pan, add the sauce and stir to combine. Cook until vegetables are tender but still crisp and sauce is reduced by about half, 2-4 minutes.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC VINAIGRETTE CHICKEN & VEGGIES STIR FRY

Steps:

• Place the chicken pieces into a re-sealable container. Pour 2 tbsp. dressing over top of the chicken, seal, and refrigerate for at least 4 hours and up to overnight.
• Remove chicken from dressing discard dressing. Heat a large skillet over medium-high heat. Add the marinated chicken and turn often until cooked through, about 8 minutes. When the chicken is almost cooked through, add in the frozen veggies. Turn the heat down to medium, add in the remaining dressing , and continue cooking until the vegetables are heated through- about 5 minutes.
• While the chicken is cooking, prepare the brown rice according to the package directions. Set aside.
• Serve the chicken & veggies alongside the brown rice. Enjoy!

BALSAMIC HONEY CHICKEN STIR-FRY

Steps:

• Begin by heating a LARGE skillet to medium high heat.
• Make your sauce: whisk together balsamic vinegar, coconut aminos or soy sauce, honey, garlic, ginger, and crushed red pepper (if using). Set aside.
• Once skillet is hot, add sesame oil or coconut oil to coat the pan. Toss in all vegetables. Let your veggies cook for about 5 minutes (onions should be soft, mushrooms beginning to brown, and the rest still crispy).
• Toss in chicken pieces. Cook for another 8-10 minutes (depending on thickness of chicken). Chicken should be no longer pink, but still tender. Toss sauce into the pan and coat veggies and chicken.
• If you wish to thicken the sauce, add in arrowroot starch by first mixing with 1 tbsp of water. Add to pan and cook let simmer for another 2 minutes.
• Serve hot! Best served over rice or cauliflower rice.

CHICKEN STIR-FRY

Steps:

• Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine the soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes. , In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. , Add remaining oil; stir- fry the broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

SKILLET BALSAMIC CHICKEN

Steps:

• In a large skillet, heat oil and saute chicken strips over high heat until no longer pink and juices run clear. Remove chicken from skillet and place on a plate.
• Peel onion layers apart. Add onions to skillet and saute over low heat for 15 minutes, until they are translucent. Add the reserved chicken strips, balsamic vinegar, red wine vinegar and oregano and cook for 5 more minutes.
• Add the flour and stir into the mixture to thicken. Heat through 2 minutes longer, remove from heat and serve.

BALSAMIC CHICKEN AND VEGGIES MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut sweet potatoes into medium julienne.
• Spread sweet potatoes evenly onto parchment paper-lined baking tray.
• Season with olive oil, pepper, and salt.
• Bake for 20 minutes. Set aside.
• Trim asparagus and cut into pieces diagonally.
• Spread evenly on the baking tray next to the sweet potatoes. Season with olive oil, pepper, and salt.
• Season chicken with pepper and salt. Place on top of the veggies.
• Bake for 15 minutes or until the internal temperature of the chicken reaches 165˚F (75˚C).
• While chicken is baking, reduce balsamic vinegar, white wine vinegar, olive oil, lemon juice, garlic, pepper, and salt in a small saucepan for 5-7 minutes until the sauce slightly thickens.
• Distribute veggies and chicken into four containers.
• Pour the sauce reduction onto the chicken.
• Can be refrigerated up to 4 days.
• Enjoy!