Blood Orange Chicken & Vegetable Stir- Fry by Chef Cat

When trying to get healthy, it is difficult to find recipes that aren’t totally full of sugar, salt and other add-ons. This recipe was created by Chef Cat using simple ingredients to flavor a dish with our latest addition, Blood Orange White Balsamic Vinegar! Whether you just love Asian cuisine or need a reason to get healthy, this recipe will have your tastebuds dancing!

INGREDIENTS:

1 large chicken breast, thinly sliced

4 cloves of garlic

2 bell peppers-preferably yellow and red

1 head of broccoli, cut into small pieces

4 Tbs. of water chestnuts

1 cup sugar snap peas, de-stemmed

4 large carrots, julienned

6-7 asparagus spears, julienned

1.5 cups of jasmine rice, or rice of your choice

1 handful of pea shoots or micro greens

4 Tbs. Garlic Extra Virgin Olive Oil

3 Tbs. Blood Orange White Balsamic Vinegar

1 tsp. Japanese Sesame Oil

1 Tbs. fresh ginger, minced

A dash of Himalayan Pink sea salt and pepper

 

DIRECTIONS:

  1. In a saucepan or pot of your choice, add 4 cups of water and bring to a boil or high heat. Once the water is boiling, throw rice into water and reduce heat to medium-low , cover and allow to simmer for approximately 20-25 minutes.
  2. In a large skillet or wok, add sesame oil and 3 Tbs. of Garlic olive oil on medium-heat and add chicken breast cook until meat is fully done about 8-10 minutes or more. Add Blood Orange Balsamic and allow to simmer into the meat.Be sure the chicken is FULLY COOKED before adding vegetables!! Throw in garlic/ginger and then all the remaining vegetables then allow to cook for another 5-10 minutes depending on how “crunchy” you like your veggies.
  3. Remove rice from pot/saucepan and serve onto plates. You can serve the stir-fry on top or on the side depending on your preference.
  4. Serve stir fry alongside rice and you’re ready for lunch or dinner!

Enjoy!

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