Chicken and Peppers with Balsamic Vinegar
Chicken and bell peppers are stir-fried with onions and balsamic vinegar for a yummy meal with an outstanding flavor that's easy to make! Serve over white rice or by itself.
olive oil, divided
¼
cup
skinless, boneless chicken breast halves - cut into strips
4
salt and pepper to taste
red bell pepper, thinly sliced
1
yellow bell pepper, thinly sliced
1
orange bell pepper, thinly sliced
1
onion, thinly sliced
1
medium
garlic, finely chopped
4
large cloves
dried basil
1
tablespoon
balsamic vinegar, divided
¼
cup
 Gather all ingredients.
  Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper; cook and stir until golden brown, about 3 to 5 minutes. Transfer chicken into a bowl; set aside.
  Heat remaining oil in the same skillet; stir in bell peppers and onion. Cook and stir until tender, about 3 minutes.
  Add garlic; cook and stir until fragrant. Stir in 2 tablespoons balsamic vinegar and basil.
  Add chicken back into the skillet; reduce heat to low, cover, and simmer until chicken is no longer pink and juices run clear, about 20 minutes.
  Stir in remaining balsamic vinegar just before serving.
