Balsamic Glazed Chicken Stir-Fry

• From: California Olive Board

Ingredients

• 1 Tbs olive oil

• 1 (8 ounce) red bell pepper, cut diagonally into 1/2-inch pieces

• 2 (4 ounce) zucchini, halved and sliced diagonally 1/4-inch thick

• 3 cloves garlic, thinly sliced

• 3/4 tsp kosher salt

• 1/2 tsp crushed red pepper flakes

• 1 lb boneless, skinless chicken breast, sliced 1/4-inch thick

• 1/3 cup balsamic vinegar

• 1/3 cup low sodium chicken broth

• 1 cup olives, halved

• 1/4 cup chopped basil

• 2 Tbs toasted pine nuts (optional)

The rich taste of balsamic vinegar will give this simple stir-fry sophisticated flavor.

Directions

• Heat 1 1/2 teaspoons olive oil in a large sauté pan or wok over high heat. Add red bell peppers, zucchini and garlic, season with 1/4 teaspoon salt and pepper flakes, and cook for 3-4 minutes until just tender. Transfer to a clean plate. Set aside.
• Pour remaining olive oil in pan and heat over high. Add chicken, season with remaining salt and cook for 1-2 minutes, stirring occasionally until browned. Turn heat down to medium, add balsamic vinegar and chicken broth and cook for 2-4 more minutes until slightly thickened and syrupy. Return pepper mixture to pan and toss in olives and basil. Garnish with pine nuts before serving, if desired.