1 cup balsamic vinegar
I sweet onion
1 package chicken tenders
non stick wok
Vegetables : your choice broccoli, bell peppers, zucchini, carrots, or all of the above!
heat wok on stove until you can feel the warmth from hovering your hand above the surface. don't touch it please.
Cut onion to preferred size, I either dice it or leave it in slices.
put about a tablespoon of olive oil or butter into pan. add onions with salt, garlic, crushed red peppers, and keep on medium heat until the onions start to soften
after onions start to caramelize, add in chicken, and balsamic vinegar. If you have decided to use whole chicken breasts, cut into 1 inch cubes.
add copped vegetables of your choice- keep in mind broccoli cooks quicker then the others, so wait to put this in until the chicken is nearly done.
If it seems dry- add in more balsamic vinegar, and up to 2 tablespoons of butter. but really, avoid the butter.
if using chicken tenders, continue cooking until easily separated using a wooden spoon. Once it is, separate into smaller chunks, ensuring no pink middle. the balsamic vinegar will make the meat look slightly darker.
If you eat grains, try this over brown rice or quinoa. Steamed green beans go well with this also! Pumpkin pie spice sweet potatoes are a great addition also.
Chef Lee Lee
Cooking is not an exact science for me, I like to make food to my taste,
and pragmatically. I enjoy cooking, and food. Try not to take recipes too
seriously and spend your time worrying about leveling measuring cups instead of learning about what you put into your body!