Chicken and bell peppers are stir-fried with onions and balsamic vinegar for a yummy meal with an outstanding flavor that's easy to make! Serve over white rice or by itself.
Ingredients
- olive oil: 0.25 cup (divided)
- skinless, boneless chicken breast halves: 4 piece (cut into strips)
- salt and pepper: (to taste)
- red bell pepper: 1 piece (sliced)
- yellow bell pepper: 1 piece (sliced)
- orange bell pepper: 1 piece (sliced)
- medium onion: 1 piece (sliced)
- cloves garlic: 4 piece (chopped)
- basil: 1 Tbsp (dried)
- balsamic vinegar: 0.25 cup (divided)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
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Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes. Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
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Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes. Stir in remaining balsamic vinegar just before serving.
