Balsamic Chicken Stir-Fry with Kale and Bell Peppers

1.In a medium bowl, combine the chicken pieces with 2 tbsp balsamic vinegar, 1 tbsp olive oil, soy sauce, Italian herbs, garlic powder, and 1/4 tsp black pepper. Toss to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2.While the chicken marinates, prepare the balsamic glaze. In a small saucepan, combine 1/4 cup balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, or until slightly thickened. If a thicker glaze is desired, whisk cornstarch with water in a small bowl, then whisk into the simmering glaze and cook for another minute until thickened. Set aside.

3.Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.

4.Add the sliced red and yellow bell peppers and julienned carrots to the same skillet. Stir-fry for 3-5 minutes until vegetables are crisp-tender.

5.Add the chopped kale to the skillet. Continue to stir-fry for 2-3 minutes, or until the kale has wilted.

6.Return the cooked chicken to the skillet with the vegetables. Pour the prepared balsamic glaze over the chicken and vegetables. Toss everything together to coat evenly.

7.Cook for another 1-2 minutes to heat through and allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed.

8.Serve immediately, optionally over cooked rice or quinoa.