Best 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.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
• Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
• Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

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-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!