Balsamic Chicken

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  • Level: Easy
  • Total: 16 min
  • Active: 16 min
  • Yield: 6 servings
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Kosher salt

Boil-in-bag rice, as needed, for serving

2 tablespoons vegetable oil 

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch strips 

1 teaspoon red pepper flakes 

Freshly ground black pepper

2 red bell peppers, cut into 1-inch pieces 

2 cloves garlic, minced 

1-inch piece ginger, minced 

1 bunch scallions, white parts cut into 1-inch pieces, green parts thinly sliced

1/4 cup balsamic vinegar 

1 teaspoon brown sugar 

1 teaspoon cornstarch 


  1. Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
  2. Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
  3. Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.