Garlic & Roasted Chili Stir-Fry with Balsamic Finish

Garlic & Roasted Chili Chicken Stir-Fry with White Balsamic

Description

Tender chicken and crisp vegetables are stir-fried with Garlic & Roasted Chili Fused Olive Oil, then finished with 25 Star White Balsamic for a bright sweet-savory contrast. The balsamic goes in at the end to preserve its fresh acidity, while the olive oil brings savory garlic, roasted chili character, and just a whisper of heat.

Ingredients

1 pound boneless, skinless chicken breast or thighs, thinly sliced
3 tablespoons Garlic & Roasted Chili Fused Olive Oil, divided
2 teaspoons cornstarch
3 tablespoons low-sodium soy sauce or tamari, divided
2 cups small broccoli florets
1 red bell pepper, thinly sliced
1 cup snap peas
2 teaspoons finely grated fresh ginger
2 cloves garlic, minced
3 tablespoons 25 Star White Balsamic, divided
2 tablespoons water or low-sodium chicken broth
1 teaspoon toasted sesame oil, optional
Optional garnish: sliced green onions or toasted sesame seeds

Instructions

• Pat the sliced chicken dry. Toss it with 1 tablespoon soy sauce and the cornstarch until evenly coated. Set aside while you prepare the vegetables and finishing mixture.

• In a small bowl, combine 2 tablespoons 25 Star White Balsamic, the remaining 2 tablespoons soy sauce, and the water or chicken broth. Set aside. Reserve the final 1 tablespoon 25 Star White Balsamic for finishing.

• Heat a large wok or heavy skillet over medium-high to high heat until hot. Add 1 tablespoon Garlic & Roasted Chili Fused Olive Oil, then add the broccoli, bell pepper, and snap peas. Stir-fry for about 3–4 minutes, tossing frequently, until brightly colored and crisp-tender. Transfer the vegetables to a clean plate.

• Return the pan to medium-high heat and add the remaining 2 tablespoons Garlic & Roasted Chili Fused Olive Oil. Add the chicken in a single layer. If your pan is not large enough to avoid crowding, cook the chicken in two batches rather than piling it into the skillet.

• Let the chicken cook undisturbed for about 2 minutes to develop browning, then stir-fry for another 2–4 minutes, tossing frequently, until the thickest pieces reach 165°F.

• Add the ginger and garlic and stir constantly for about 30 seconds, just until fragrant.

• Return the vegetables to the pan. Pour in the prepared soy-and-balsamic mixture and toss everything together for about 30–60 seconds, just until the chicken and vegetables are evenly coated and the sauce lightly clings to them.

• Remove the pan from the heat. Add the reserved 1 tablespoon 25 Star White Balsamic and the toasted sesame oil, if using. Toss once more, taste, and serve immediately.

Chef’s Tip

The key to a good stir-fry is keeping the pan hot without overcrowding it. Cook the vegetables separately and give the chicken enough room to brown rather than steam. Three tablespoons of Garlic & Roasted Chili Fused Olive Oil provides plenty of savory garlic and roasted chili flavor with just a whisper of heat. Finish with the final tablespoon of 25 Star White Balsamic off heat so its acidity stays bright and distinct.

Flavor Variations

• Mango White Balsamic can replace 25 Star White Balsamic for a sweeter tropical finish that pairs especially well with chicken.
• Pineapple White Balsamic can replace 25 Star White Balsamic for a bright sweet-and-tangy tropical variation.
• Basil Infused Olive Oil can replace Garlic & Roasted Chili Fused Olive Oil for a fresh, herb-forward variation.
• Keep Garlic & Roasted Chili Fused Olive Oil as the cooking oil and use Mango or Pineapple White Balsamic when you want more tropical fruit character while retaining the savory garlic and roasted chili flavor.

Pairings

Serve over steamed jasmine rice, brown rice, rice noodles, or quinoa. For a lighter meal, serve in butter lettuce cups or alongside a crisp cucumber salad.

Recipe Notes

Cooking the vegetables first and removing them from the pan prevents them from becoming soft while the chicken finishes cooking. It also leaves enough room for the chicken to make direct contact with the hot pan and develop better browning.

The small amount of cornstarch helps the chicken brown and gives the finishing sauce just enough body to cling to the meat and vegetables without turning the dish into a heavy sauce.

Three tablespoons of Garlic & Roasted Chili Fused Olive Oil provides the cooking fat this stir-fry needs while adding savory garlic, roasted chili flavor, and only a whisper of heat. There is no need to continually add more oil during cooking.

25 Star White Balsamic is divided so most of it integrates with the soy-based finishing sauce while the last tablespoon is added after the pan comes off the heat. This preserves some of the balsamic's brighter acidity rather than cooking all of it away.

Bring This Recipe to Life

Garlic & Roasted Chili Fused Olive Oil

25 Star White Balsamic

Mango White Balsamic

Pineapple White Balsamic

Basil Infused Olive Oil