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.