Ingredients

• 1 tablespoon of soy sauce
• 1/2 cup of Honey Ginger balsamic
• 3 tablespoons of Sesame oil
• 1 pound of chicken breasts, cubed
• 2 cloves of minced garlic
• 1 half of a red onion, sliced
• 1 cup of julienned carrots
• 2 cups of broccoli florets
• Salt and pepper to taste
• 4 cups of cooked rice
• 1/4 cup of scallions for garnish

Directions

1. In a medium bowl, toss the chicken with soy sauce and 2 tablespoons honey ginger balsamic vinegar and 1 tbsp of sesame oil. Marinate at room temperature for 15 minutes.
2. Heat 1 tablespoon sesame oil in a large wok or skillet pan over high heat. Add garlic, onion, and bell peppers and cook 4 to 5 minutes. Add the broccoli and continue to cook another 2 minutes. Transfer vegetables to a plate.
3. Get the skillet hot again, and then heat remaining sesame oil. Add the chicken and stir fry about 4 minutes, or until chicken is cooked. Add the remaining honey-ginger balsamic vinegar, then return vegetables to the pan and toss to heat. Taste and season with sea salt and pepper as desired.
4. Serve the stir-fry over cooked brown jasmine rice. Top with scallions