Chicken with balsamic glaze

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• olive spray oil
  
• 1 spring onion, finely sliced
  
• 600g chicken tenderloins, trimmed, cut in bite-sized pieces 
  
• 1 tablespoon balsamic vinegar
  
• ¼ cup sweet chilli sauce*
  
• 3 cups cooked brown rice, to serve
  
• *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1 Heat a non-stick frying pan over a medium-high heat. Spray with oil. Cook onion and chicken for 3-4 minutes or until golden and cooked through. Remove from heat.

2 Add vinegar and chilli sauce. Return to heat. Cook for 30 seconds. Serve with brown rice, steamed cauliflower and broccoli.

Nutrition info (per serve)

Calories 423 cal

Kilojoules 1770 kJ

Total fat 7 g

Saturated fat 2 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Sep 2009

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE