Prep Time: 10 mins |Servings: 4| Cooking :15 mins
2 tbsp sesame oil (or olive oil), divided
3 tbsp balsamic vinegar, divided
2 tsps ground ginger
- Heat ½ tbsp of olive oil in a wok or large sauté pan over medium heat.
Add the cubed chicken and cook until lightly browned and cooked
through (about 5 to 7 mins). Transfer chicken to a bowl, cover, and set
- Add 1½ tbsp of olive oil to the pan, along with the garlic and carrots.
Cook until the carrots begin to soften (about 3 to 4 mins). Add the
thawed broccoli florets and water chestnuts along with 1 tbsp of
balsamic vinegar and cook for 3 to 4 mins
- Add the remaining balsamic vinegar and ground ginger. Add the cooked
chicken and stir until well combined
Calories 189, Fat 9g, Carbs 12g, Fiber 3g, Protein 14g