Orange Ginger Chicken Stir-Fry With Balsamic Vinegar

• 2 boneless skinless chicken breasts, cut into strips
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon cornstarch
• 4 teaspoons soy sauce, divided, sodium-reduced
• 1 tablespoon balsamic vinegar, divided (Aged Balsamic Vinegar of Modena is what I prefer)
• 14 teaspoon hot pepper flakes
• 1 12 cups uncooked jasmine rice
• 12 cup orange ginger dipping sauce
• 2 tbps. 100% pure canola oil
• 2 cups frozen stir-fry blend vegetables
• sliced green onion, for garnish

1. Season chicken with salt and pepper.
2. Stir cornstarch with half the soy sauce, 1 teaspoons balsamic vinegar and hot pepper flakes until smooth.
3. Coat chicken in soy mixture and let sit for 5 minutes.
4. Meanwhile, cook rice according to package instructions.
5. Stir orange-ginger sauce with the remaining soy sauce and balsamic vinegar and 1/3 cup water.
6. Heat half the oil in a large, nonstick skillet over medium-high heat.
7. Add chicken and cook, stirring until evenly browned.
8. Remove from pan and reserve.
9. Add remaining oil and frozen vegetables to skillet; stir-fry on high for 5 minutes.
10. Add reserved chicken and sauce mixture.
11. Cook, stirring, until vegetables are well coated and chicken is fully cooked.
12. Remove from heat and top with green onions.
13. Serve over rice.

chicken breasts, salt, pepper, cornstarch, soy sauce, balsamic vinegar, hot pepper, jasmine rice, orange ginger dipping sauce, tbps, vegetables, green onion

Taken from www.food.com/recipe/orange-ginger-chicken-stir-fry-with-balsamic-vinegar-441713 (may not work)