Chicken & balsamic stir fry with brown rice

30 Min
very easy
4 People
Rating starstarstarstarstar
Light and satisfying Mediterranean-flavoured stir fry with crunchy vegetables and balsamic marinated chicken.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Combine 1/3 cup balsamic vinegar, 3 tbsp oil, 1 crushed garlic clove and 3 tsp Italian herbs in a bowl. Toss in chicken to marinate.

3. Slice onion. Cut zucchini into crescents and capsicum into strips. Trim and halve snow peas. 

4. Add 1 tbsp oil and chicken to pan over medium-high heat, reserving the marinade. Cook for 3-4 minutes, or until browned. Increase heat to high. Pour in marinade, cook for 5 minutes, or until slightly reduced. Toss in vegetables for 3-4 minutes until just tender.

5. Remove pan from heat and stir through rice and pepitas. Season to taste with salt and pepper.

6. Divide stir fry between bowls. Garnish with sliced fresh basil to serve.

You could also use dried oregano in the marinade if you don’t have dried Italian herbs.
Brown rice, 300g
Garlic, 1 clove
Diced chicken breast, 600g
Red onion, 1/2 *
Zucchini, 1
Yellow capsicum, 1
Snow peas, 1/2 bag (125g) *
Pepita seeds, 1/2 packet (40g) *
Basil, 1 packet

Oil (for cooking), salt, pepper, balsamic vinegar, dried Italian herbs