Italian Balsamic Chicken Stir Fry

Name: Italian Balsamic Chicken Stir Fry
Yield: 5
Cuisine: Italian
Ingredients: 1 ½ lb Chicken Thigh (1 1/2 lb chicken thighs or breasts (diced into 1/2" pieces)); 1 tbsp Cornstarch (1 tablespoon cornstarch or arrowroot); 1 piece Red Bell Pepper (1 small red pepper (sliced very thin)); 1 piece Green Bell Pepper (1 small green pepper (sliced very thin)); 1 piece Yellow Onion (1 small onion (sliced thin)); 2 pieces Corn (Optional: 2 ears of corn (kernels removed)) — optional; 1 piece Summer Squash (1 medium summer squash (I used pattypan, crookneck or zucchini would work as well)); ¼ cup Garlic Scape (1/4 cup garlic scapes (roughly chopped into 1/2" pieces (substitute 1-2 cloves of garlic if scapes are not available))); 2 tbsp Olive Oil (2-3 tablespoons light flavor olive oil (preferably not extra virgin (lighter oils will have a higher smoke point)) — up to 3); 0 pieces Kosher Salt (kosher salt (to taste)); 0 pieces Black Pepper (freshly ground black pepper (to taste)); ¼ cup Balsamic Vinegar of Modena (1/4 cup balsamic vinegar); 1 tbsp Honey (1 tablespoon honey)

A quick stir-fry of diced chicken with crisp vegetables like peppers and squash, all coated in a sweet and tangy balsamic-honey sauce.

Italian

Servings5

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Dairy Free

Ingredients

For 5 servings

Chicken Thigh1 ½ lb · 1 1/2 lb chicken thighs or breasts (diced into 1/2" pieces)
Cornstarch1 tbsp · 1 tablespoon cornstarch or arrowroot
Red Bell Pepper1 piece · 1 small red pepper (sliced very thin)
Green Bell Pepper1 piece · 1 small green pepper (sliced very thin)
Yellow Onion1 piece · 1 small onion (sliced thin)
Corn2 pieces · Optional: 2 ears of corn (kernels removed) · optional
Summer Squash1 piece · 1 medium summer squash (I used pattypan, crookneck or zucchini would work as well)
Garlic Scape¼ cup · 1/4 cup garlic scapes (roughly chopped into 1/2" pieces (substitute 1-2 cloves of garlic if scapes are not available))
Olive Oil2 tbsp · 2-3 tablespoons light flavor olive oil (preferably not extra virgin (lighter oils will have a higher smoke point)) — up to 3
Kosher Salt0 pieces · kosher salt (to taste)
Black Pepper0 pieces · freshly ground black pepper (to taste)
Balsamic Vinegar of Modena¼ cup · 1/4 cup balsamic vinegar
Honey1 tbsp · 1 tablespoon honey

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Steps

1Prep all ingredients prior to turning on the stove. Whisk together the balsamic and the honey, set aside. In a large bowl, sprinkle the arrowroot over the chicken pieces and toss well to coat. Once everything is ready to cook, heat 2 tablespoons of olive oil in a very large skillet over medium high heat.
2Add the chicken pieces to the hot oil and season with salt and pepper. Toss to coat with oil and then let cook for 1-2 minutes, just until it begins to brown. Toss with tongs and continue cooking the other sides of the meat. When the meat is barely cooked through, remove to an empty bowl.
3Add the peppers and onions to the oil left in the pan and quickly toss with tongs or a wooden spatula. Continue tossing and cooking for a couple minutes, just until the vegetables are barely tender and still crisp. Remove cooked vegetables to the same bowl waiting with the chicken and add the squash, garlic and corn (if desired) to the skillet. Add a drizzle of oil if needed and quickly stir fry (tossing and stirring constantly) just until the squash starts to soften.
4Add everything back into the skillet and pour in the balsamic sauce. Cook just barely a minute or two, until all the pieces are coated with the sauce. Enjoy!