BALSAMIC VINAIGRETTE CHICKEN & VEGGIES STIR FRY
Enjoy our balsamic chicken stir fry with balsamic vinaigrette and brown rice. You can use fresh or frozen veggies with this easy recipe!
Provided by My Food and Family
Categories Home
Time 4h25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the chicken pieces into a re-sealable container. Pour 2 tbsp. dressing over top of the chicken, seal, and refrigerate for at least 4 hours and up to overnight.
- Remove chicken from dressing discard dressing. Heat a large skillet over medium-high heat. Add the marinated chicken and turn often until cooked through, about 8 minutes. When the chicken is almost cooked through, add in the frozen veggies. Turn the heat down to medium, add in the remaining dressing , and continue cooking until the vegetables are heated through- about 5 minutes.
- While the chicken is cooking, prepare the brown rice according to the package directions. Set aside.
- Serve the chicken & veggies alongside the brown rice. Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND VEGETABLES WITH BALSAMIC VINEGAR
Chicken with balsamic vinegar is heaven on a plate. This is a very easy dish that easily impresses. Serve with plain white rice.
Provided by Mirj2338
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat olive oil over medium high heat.
- Add the chicken and cook, turning, until golden brown on the outside and white throughout, about 10minutes.
- Remove to a plate.
- Add potatoes and shallots to skillet and cook, stirring often, 2 to 3 minutes, until the shallots are soft.
- Stir in the broth, scraping and loosening the brown bits on the bottom of the pan.
- Add the leeks, carrots and red pepper.
- Heat to boiling.
- Reduce heat to medium low and simmer for about 8 minutes, until the potatoes are tender.
- Stir in the garlic powder, salt, pepper and balsamic vinegar.
- Heat to boiling.
- Return the chicken to the pan, spoon the sauce over the chicken and cook over low heat for 2 to 3 minutes to heat through.
BALSAMIC CHICKEN
Provided by Ree Drummond : Food Network
Time 16m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
- Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
- Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.
VERY QUICK STIR FRY VEGETABLES WITH AN ITALIAN FLAIR
Here's a very quick way of serving mixed vegetables that just may make you put away your steamer for forever! You can make this with any vegetables you happen to have on hand.
Provided by Pepina Rae
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat wok or large skillet. Add olive oil.
- When very hot, add all vegetables.
- Stir fry for 3-5 minutes.
- Add bouillon, balsamic vinegar, and water.
- Quickly cover and let steam for 1-2 minutes.
- Season with salt and pepper to taste and toss.
- Sprinke with cheese and serve.
BALSAMIC CHICKEN AND VEGGIES
Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G
Provided by Derf2440
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
- Set aside.
- Heat oil in a large frypan.
- Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
- Transfer from frypan to a serving platter, cover and keep warm.
- Add asparagus and carrot to skillet.
- Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
- Stir dressing mixture, add to frypan.
- Cook and stir for 1 minute, scraping up browned bits.
- Drizzle dressing over chicken and veggies.
- Sprinkle with tomato.
Nutrition Facts : Calories 304.7, Fat 19.1, SaturatedFat 3.9, Cholesterol 54.4, Sodium 238.5, Carbohydrate 14.1, Fiber 2.6, Sugar 9.8, Protein 20.1
ORANGE GINGER CHICKEN STIR-FRY WITH BALSAMIC VINEGAR
A short-cut to a delicious meal for one of those weekdays that there is no time for a big meal - so tasty!!
Provided by Chef mariajane
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth. Coat chicken in soy mixture and let sit for 5 minutes. Meanwhile, cook rice according to package instructions.
- Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water. Heat half the oil in a large, nonstick skillet over medium-high heat. Add chicken and cook, stirring until evenly browned. Remove from pan and reserve.
- Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes. 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.
Nutrition Facts : Calories 333, Fat 1.1, SaturatedFat 0.3, Cholesterol 34.2, Sodium 523.9, Carbohydrate 58.9, Fiber 2, Sugar 0.1, Protein 19
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