Go Back
Dorothy Thomas

Lidia Balsamic Chicken Stir Fry Recipe

A quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and a tangy-sweet balsamic glaze. Perfect for a weeknight dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion, Italian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Boneless, skinless chicken breasts (thinly sliced)
  • 2 tbsp Olive oil (divided)
  • 3 tbsp Balsamic vinegar
  • 1 tbsp Honey (or maple syrup)
  • 1 tsp Dijon mustard
  • 2 clove Garlic (minced)
  • 1 cup Bell peppers (sliced, mixed colors)
  • 1 cup Broccoli florets
  • 0.5 cup Red onion (sliced)
  • 0.5 tsp Red pepper flakes (optional)
  • 1 tsp Dried Italian herbs
  • To taste Salt & black pepper
  • 2 tbsp Fresh basil or parsley (chopped, for garnish)

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Whisk
  • Tongs

Method
 

  1. In a bowl, whisk together 1 tbsp olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
  2. Add sliced chicken, toss to coat, and let marinate for 10 minutes (or up to 30 minutes for deeper flavor).
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  4. Add chicken (reserving marinade) and cook for 4–5 minutes until browned. Remove and set aside.
  5. In the same skillet, add peppers, broccoli, and onion. Stir-fry for 3–4 minutes until crisp-tender.
  6. Sprinkle with Italian herbs and red pepper flakes.
  7. Return chicken to the skillet. Pour in reserved marinade and cook for 2–3 minutes until sauce thickens slightly.
  8. Top with fresh basil or parsley. Serve over rice, quinoa, or noodles.

Notes

  • Substitutions: Use tofu or shrimp instead of chicken. Swap veggies for zucchini or snap peas.
  • Storage: Keeps refrigerated for 3 days. Reheat gently to avoid drying.
  • For Extra Flavor: Finish with a drizzle of aged balsamic vinegar.