Balsamic Vinaigrette Chicken Veggies Stir Fry Recipes

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.

VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR

Steps:

• Preheat wok or large skillet. Add olive oil.
• When very hot, add all vegetables.
• Stir fry for 3-5 minutes.
• Add bouillon, balsamic vinegar, and water.
• Quickly cover and let steam for 1-2 minutes.
• Season with salt and pepper to taste and toss.
• Sprinke with cheese and serve.

ONE-PAN BALSAMIC CHICKEN & VEGGIES RECIPE BY TASTY

Steps:

• In a mixing bowl, mix salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Season chicken with salt and pepper.
• Cook chicken breasts on one side for 10 minutes, then turn. Add half of the dressing mixture, and cook for another 10 minutes. Chicken juices should run clear. Set chicken aside.
• Add asparagus, carrots, and tomatoes to the same skillet, season with salt and pepper, stir frequently until the veggies are tender, about 4 minutes. Plate veggies and chicken.
• Add remaining dressing mixture to skillet and reduce for about a minute, until the sauce is thickened. Dress the chicken and veggies with the sauce.
• Enjoy!

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.

ONE-POT BALSAMIC CHICKEN AND VEGGIES

Steps:

• Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside.
• Cut sweet potato into 1/4-inch thick fries.
• Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside.
• Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside.
• Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.