Honey Ginger Balsamic Stir Fry



1 tablespoon soy sauce

1/2 cup (divided) Honey-Ginger White Balsamic

1 lb chicken breast, sliced at an angle into bite-size pieces

2 tablespoons extra virgin olive oil (divided)

2 cloves garlic, finely minced

1 sweet onion, halved and sliced

1 red bell pepper, seeded, quartered and sliced

1 yellow bell pepper, seeded, quartered and sliced

1 orange bell pepper, seeded, quartered and sliced

2 cups broccoli florets

sea salt to taste

pepper to tast

4 cups cooked rice


In a medium bowl, toss the chicken with soy sauce and 2 tablespoons honey-ginger balsamic vinegar.  Marinate at room temperature for 15 minutes.

Heat 1 tablespoon olive oil in a large wok or skillet pan over high heat.  Add garlic, onion, and bell peppers and cook 4 to 5 minutes.  Add the broccoli and continue to cook another 2 minutes.  Transfer vegetables to a plate.

Get the skillet hot again, and then heat remaining oil.  Add the chicken and stir fry about 4 minutes, or until chicken is cooked.  Add the remaining honey-ginger balsamic vinegar, then return vegetables to the pan and toss to heat. 

Season with sea salt and pepper as desired.

 Serve the stir-fry over cooked rice.