Balsamic Chicken and Vegetable Stir Fry

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Don’t forget to pin it so you can reference the recipe later!

If you are anything like me, your summer is sprinkled with barbecues, receptions, showers, parties, and traveling. While I thoroughly enjoy all of the delicious food that comes along with these great events, my scale does not. And to be honest, I am eating a scrumptious Apple Fritter from Winder Farms as I type this up. Also tonight we plan on going to the World’s Best Corndogs Food Truck for dinner. That’s right, I have been known to splurge from time to time. Today is definitely not an A+ in the book of health.

In between the parties, and junk food however, I like to try to feed my family some healthy meals. But who likes health food that tastes like wood, or dirt? Nobody! That’s why I love this Balsamic Chicken and Vegetable Stir fry! It is healthy and has a great flavor. So tonight come join us at the corndog truck, and maybe tomorrow you can make this healthy dish for dinner.(We had it last night!) Hope you Enjoy it!

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Whisk together the Italian dressing, balsamic vinegar, honey and crushed red pepper in a medium sized mixing bowl.
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Marinate the chicken in this mixture for a few hours or overnight. I have marinated it for as little as 5 minutes, and it turned out fine too.
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Warm the coconut oil over medium heat before placing chicken evenly in the pan. Reserve the remaining marinade for latter.
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Use tongs to flip chicken when it is done cooking on one side.
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When the chicken is cooked through, remove it from the pan and place it in a separate dish.
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Add remaining marinade to the pan and let it simmer for 5-7 minutes until it gets nice and thick.
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Pour in the frozen stir fry vegetables and coat evenly with the marinade.
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Continue to fry for about 10 minutes, rotating frequently until vegetables are tender.
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Place the chicken back in the pan and serve warm over rice or quinoa.

Balsamic Chicken and Vegetable Stir Fry

Ingredients

  • 5-6 Chicken tenderloins
  • 1/3 Cup Light Italian Dressing
  • 3 ½ Tbs Balsamic Vinegar
  • 2 Tbs Honey
  • 1/8 tsp Crushed Red Pepper
  • 2 Tbs Coconut oil
  • 1 lb Bag of Frozen Stir Fry Vegetables (any brand)

Instructions

  1. Whisk together the Italian dressing, balsamic vinegar, honey and crushed red pepper in a medium sized mixing bowl.
  2. Marinate chicken in this mixture for a few hours or overnight. I have marinated it for as little as 5 minutes, and it turned out fine too.
  3. Heat the coconut oil over medium heat before placing chicken evenly in the pan. Reserve the remaining marinade for later.
  4. Use tongs to flip chicken when it is done cooking on one side.
  5. When chicken is cooked through, remove it from the pan and place it in a separate dish.
  6. Add remaining marinade to the pan and let simmer for 5-7 minutes till it gets nice and thick.
  7. Pour in the frozen stir fry vegetables and coat evenly with the marinade.
  8. Continue to fry for about 10 minutes, rotating frequently until vegetables are tender.
  9. Place the chicken back in the pan and serve warm with white rice or quinoa.
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