Kitchen Guy's
Stir Fried Balsamic Chicken

Contact Chef Jim Gray

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Here's what you need:

1 tablespoon  olive oil
1 red bell pepper -- cut into 1/2" strips
2 small  zucchini -- cut into 1/4" half slices
3 cloves  garlic -- cut into thin slivers
1/4 teaspoon  kosher salt
1/2 teaspoon  crushed red pepper

1 pound  chicken breast, no skin, no bone -- cut into 1/2 inch slices
1/2 cup  balsamic vinegar
1/2 cup  low sodium chicken broth
1 cup  sliced black olives
1/2 cups  chopped basil
2 tablespoons  pine nuts -- toasted


Here's how to make it:

Heat half the olive oil in a large saute pan or wok over high heat. Add red bell pepper, zucchini and garlic, season with salt and papper flakes and cook for 3 to 4 minutes until tender. Transter to a plate and set aside.

Pour remaining olive oil into pan over high heat. Add chicken, season with salt and cook for 1 to 2 minutes, stirring occasionally until browned. Turn heat down to medium, add balsamic vinegar and chicken broth and cook 2 to 4 minutes more until slightly thickened and syrupy. Add back pepper mixture and toss in sliced olives.

Garnish with toasted pine nuts.

Send your questions and comments to me at chefjim@kitchenguy.biz