Orange-Ginger Chicken Stir-Fry with Balsamic Vinegar

Prep time: 10min
Total time: 30min
Serves 4
2
boneless skinless chicken breasts (approx. 1 lb/500 g), cut into strips
¼ tsp
each salt and pepper
1 mL
1 tbsp
cornstarch
15 mL
4 tsp
sodium-reduced soy sauce, divided
20 mL
1 tbsp
Sensations by Compliments Aged Balsamic Vinegar of Modena, divided
15 mL
1¼ tsp
hot pepper flakes
1 mL
1½ cup
uncooked Sensations by Compliments Jasmine Rice
375 mL
½ cup
Compliments Orange Ginger Dipping Sauce
125 mL
2 tbsp
Compliments 100% Pure Canola Oil
30 mL
2 cups
frozen stir-fry blend of vegetables
500 mL
sliced green onions for garnish
Per serving (1/4 of the recipe)
calories
590
fat
9 g
carbs
89 g
protein
38 g
cholestrol
75 mg
fibre
6 g
sodium
840 mg

Directions

  1. Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 tsp (5 mL) balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 min. Meanwhile, cook rice according to package instructions.

  2. Stir orange ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup (75 mL) water. Heat half the oil in a large, non-stick 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 min. 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.