Tuesday, April 17, 2007

Chicken with Balsamic Vinegar

Alritey then! I 'invented' this dish a few weeks ago, and it really does come out lovely. Its also ridiculously easy and very quick.

Prep time (including chopping) - 10 Mins

  • Boneless Chicken Breasts - as many as you want, either dice them or cut them into strips. I usually dice, but whatever shape is cool.
  • Green Onions - 2 for every chicken breast, sliced small right upto the ends.
  • Garlic - Either fresh or paste. If fresh say about two cloves for each breast, and if paste about half a tsp for each breast.
  • Balsamic Vinegar - This depends on how strongly flavoured you want it. I usually keep pouring until the chickens turns a nice dark reddish colour. Id recommend, on average, 3 tbls per breast.
  • Salt/Pepper/Chilli powder or flakes - To taste.
  • Olive Oil - 1 tbls.

Heat olive oil in a wok. Add onions and garlic and saute untill onions soften. Add chicken, and cook on a high flame until it browns lightly. Switch to low flame and add Balsamic vinegar and salt/pepper/chilli, and stir until the chicken is evenly coloured.

Remove and serve.

*You can also add chopped celery or any other leafy veggie just before the vinegar stage.

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