If you're looking for a chicken stir fry that's just a little bit different, then you must try this Balsamic and Chili Chicken. It's quick, it's easy, and it delivers the perfect punch of flavor.
It's been awfully quiet around here for the last month. I was enjoying a fantastic time away in Ireland. We had a wonderful holiday, saw wonderful places, and got to spend time with wonderful people. But, all good things must come to an end and we're back to reality. That also means back to posting lots of delicious recipes for you all to enjoy.
I've been making this chicken dish for years, and I was surprised when I realised that I'd never actually blogged it!
This dish is perfect for those evenings when you want something quick and easy, and you cannot be bothered with lots of ingredients.
As a bonus, it's healthy too! Especially when served with brown rice, as shown here.
This would be a great way to use up any leftover chicken from your Sunday roast. And another plus, it reheats very well, making a great lunch the following day.
Balsamic and Chili Chicken
1 Tbsp olive oil
1 spring onion/scallion, finely sliced
1 bell pepper, diced
600 g chicken breast (boneless and skinless), diced
1 brown onion, finely diced
2 Tbsp balsamic vinegar
1/2 Cup sweet chili sauce
3 Cups cooked brown rice
1. Heat the oil in a fry pan over a medium heat. Cook the onion, pepper, and chicken for about 4 minutes, until the chicken is cooked through.
2. Add the balsamic vinegar and sweet chili sauce and cook for about 30 seconds to heat through.
3. Serve over brown rice and topped with spring onion.