Balsamic Chicken and Veggie Stir Fry

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Balsamic vinegar

  4 tbsp or 64g

• Brown sugar

  1 tsp packed or 5g

• Cornstarch

  1 tsp or 3g

• Water

  Plain, clean water

  4 tbsp or 59g

Directions

1. Cook the rice according to package directions.
2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken strips in one layer and season with crushed red pepper flakes, salt, and black pepper. Cook until lightly browned, about 4 minutes.
3. Flip the chicken, then add the red bell peppers, minced garlic, ginger, and the white parts of the scallions. Cook, stirring, for 2 minutes.
4. Combine balsamic vinegar and brown sugar, then add to the skillet. Cook until the vinegar reduces slightly, about 2 minutes.
5. Mix cornstarch with water and add to the skillet. Cook until the sauce thickens, about 1 minute.
6. Serve the chicken and vegetables over the cooked rice, garnishing with the sliced green parts of the scallions.