Orange Ginger Chicken Stir-Fry With Balsamic Vinegar

A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breasts, cut into strips
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon cornstarch
• 4  teaspoons soy sauce, divided, sodium-reduced
• 1  tablespoon  balsamic vinegar, divided (Aged Balsamic Vinegar of Modena is what I prefer)
• 1⁄4 teaspoon  hot pepper flakes
• 1 1⁄2 cups  uncooked  jasmine rice
• 1⁄2 cup  orange ginger  dipping sauce
• 2  tbps. 100% pure canola oil
• 2  cups  frozen stir-fry blend  vegetables
•  sliced green onion, for garnish

Directions

1. Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
2. Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
3. Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. 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.