Balsamic Chicken

This delicious balsamic chicken is a quick and easy meal perfect for busy weeknights. Tender chicken thighs are seared to perfection and coated in a rich, tangy balsamic glaze with just the right touch of sweetness. Packed with vibrant bell peppers and scallions, this dish is full of flavor and comes together in under 30 minutes!

Recipe Ingredients:

• Kosher salt
• Boil-in-bag rice, as needed, for serving
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips
• 1 teaspoon red pepper flakes
• Freshly ground black pepper
• 2 red bell peppers, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced
• 1/4 cup balsamic vinegar
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch

How To Make Balsamic Chicken?

1. Cook the Rice: Bring a pot of water to a boil, add a generous pinch of salt, and cook the boil-in-bag rice according to the package instructions.
2. Sear the Chicken: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the chicken in a single layer. Season with red pepper flakes, salt, and black pepper. Cook for about 4 minutes until lightly browned.
3. Add the Vegetables: Flip the chicken, then add the red bell peppers, garlic, ginger, and the white parts of the scallions. Stir and cook for about 2 minutes until fragrant.
4. Make the Sauce: In a small bowl, mix the balsamic vinegar and brown sugar. Pour the mixture into the skillet and cook for about 2 minutes until slightly reduced.
5. Thicken the Sauce: In another small bowl, stir the cornstarch (cornflour) with ¼ cup (60ml) of water until dissolved. Pour it into the skillet and stir continuously for about 1 minute, until the sauce thickens and coats the chicken and vegetables.
6. Serve: Drain the rice and cut open the bag(s). Spoon the balsamic chicken over the rice and garnish with the thinly sliced green parts of the scallions. Enjoy!

Recipe Tips:

• Cut the Chicken Evenly: Make sure to cut the chicken into equal-sized strips so they cook evenly and stay juicy. Uneven pieces can lead to some being overcooked while others remain underdone.
• Sear the Chicken Properly: Let the chicken cook undisturbed for a few minutes before flipping. This helps create a golden-brown crust, which adds extra flavor to the dish.
• Use Fresh Garlic and Ginger: Freshly minced garlic and ginger give a much stronger and better flavor than pre-minced or powdered versions. They make a big difference in taste!
• Don’t Skip the Cornstarch Slurry: Mixing cornstarch with water before adding it to the pan prevents clumps and ensures a smooth, thick sauce that coats the chicken perfectly.
• Balance the Flavors: If your balsamic vinegar is too tangy, add a pinch more brown sugar. If it’s too sweet, a splash of extra vinegar or a squeeze of lemon can help balance the flavors.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover balsamic chicken cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Allow the balsamic chicken to cool completely before placing it in a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheat: Heat a pan over medium heat, add a splash of water or broth, and stir the chicken occasionally for 5–7 minutes until fully heated.

Nutrition Facts

• Calories: 219
• Total Fat: 3.27g
• Saturated Fat: 0.89g
• Cholesterol: 105mg
• Sodium: 706mg
• Potassium: 471mg
• Total Carbohydrate: 11.76g
• Dietary Fiber: 1.18g
• Sugars: 9.41g
• Protein: 41.18g

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