Orange Ginger Chicken Stir-Fry With Balsamic Vinega

Name: Orange Ginger Chicken Stir-Fry With Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts, cut into strips; ¼ teaspoon salt; ¼ 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); ¼ teaspoon hot pepper flakes; 1 ½ cups uncooked jasmine rice; ½ cup orange ginger dipping sauce; 2 tbps. 100% pure canola oil; 2 cups frozen stir-fry blend vegetables; sliced green onion, for garnish

Servings: persons

2 boneless skinless chicken breasts, cut into strips
¼ teaspoon salt
¼ 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)
¼ teaspoon hot pepper flakes
1 ½ cups uncooked jasmine rice
½ cup orange ginger dipping sauce
2 tbps. 100% pure canola oil
2 cups frozen stir-fry blend vegetables
sliced green onion, for garnish

1
Season chicken with salt and pepper.
2
Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth.
3
Coat chicken in soy mixture and let sit for 5 minutes.
4
Meanwhile, cook rice according to package instructions.
5
Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water.
6
Heat half the oil in a large, nonstick skillet over medium-high heat.
7
Add chicken and cook, stirring until evenly browned.
8
Remove from pan and reserve.
9
Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes.
10
Add reserved chicken and sauce mixture.
11
Cook, stirring, until vegetables are well coated and chicken is fully cooked.
12
Remove from heat and top with green onions.
13
Serve over rice.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, cut into strips, ¼ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon cornstarch, and more.

Yes, Orange Ginger Chicken Stir-Fry With Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orange Ginger Chicken Stir-Fry With Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions