Balsamic Chicken Stir Fry Recipes

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BALSAMIC VINAIGRETTE CHICKEN & VEGGIES STIR FRY



Balsamic Vinaigrette Chicken & Veggies Stir Fry image

Enjoy our balsamic chicken stir fry with balsamic vinaigrette and brown rice. You can use fresh or frozen veggies with this easy recipe!

Provided by My Food and Family

Categories     Home

Time 4h25m

Yield 4 servings

Number Of Ingredients 4

1 lb. boneless skinless chicken breasts, cut into bite size pieces
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 pkg. (12 oz.) frozen mixed vegetables (I used a California blend.)
1 cup instant brown rice

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!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BALSAMIC CHICKEN STIR-FRY



Balsamic Chicken Stir-Fry image

Provided by Chef Marshall

Number Of Ingredients 12

1/4 cup balsamic vinegar
1 tablespoon honey
1 1/2 pounds boneless, skinless chicken breast (cut into bite sized pieces)
2 tablespoons corn starch
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon garlic (minced)
2 cups zucchini (thinly sliced)
2 cups yellow squash (thinly sliced)
1 1/2 cups red bell pepper (sliced)
1 cup red onion (sliced)

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.

Nutrition Facts : Calories 388 kcal, Carbohydrate 22 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 109 mg, Sodium 503 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

BALSAMIC HONEY CHICKEN STIR-FRY



Balsamic Honey Chicken Stir-Fry image

Balsamic Honey Chicken Stir-Fry is a dinner that comes together in less than 30 minutes and one pan! Healthy and delicious.

Provided by Amy Rains

Categories     Main Course

Time 25m

Number Of Ingredients 14

1.5 lbs Boneless skinless chicken breast (cut into small chunks)
1/4 cup balsamic vinegar
1/4 cup coconut aminos or soy sauce
2 tbsp honey
3 large garlic cloves (crushed)
2 tsp fresh ginger (minced)
2 tsp crushed red pepper (optional)
2 tbsp sesame oil or coconut oil
1/2 medium sized yellow onion (chopped)
10 oz asparagus stalks (ends trimmed, cut into 2 inch pieces)
1 cup trimmed green beans
1 cup sliced mushrooms
1 tbsp arrowroot starch* (optional)
2 tsp crushed red pepper (optional)

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.

BALSAMIC PORK STIR-FRY



Balsamic Pork Stir-Fry image

The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. -Susan Jones, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound), cut into thin strips
2/3 cup balsamic vinaigrette, divided
1-1/2 cups sliced fresh carrots
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons hoisin sauce
Hot cooked rice

Steps:

  • In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm., Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.

Nutrition Facts :

BALSAMIC CHICKEN



Balsamic Chicken image

Provided by Ree Drummond : Food Network

Time 16m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
Boil-in-bag rice, as needed, for serving
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
1 teaspoon red pepper flakes
Freshly ground black pepper
2 red bell peppers, cut into 1-inch pieces
2 cloves garlic, minced
1-inch piece ginger, minced
1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
1/4 cup balsamic vinegar
1 teaspoon brown sugar
1 teaspoon cornstarch

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.

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