Balsamic Chicken and Vegetable Stir-Fry

1.In a medium bowl, combine the balsamic vinegar, 2 tbsp olive oil, soy sauce, Dijon mustard, minced garlic, dried oregano, and 1/4 tsp black pepper. Add the chicken pieces and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2.Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (discarding remaining marinade) and add to the hot skillet in a single layer. Cook for 3-4 minutes per side, or until browned and cooked through. Remove chicken from the skillet and set aside.

3.Add the julienned carrot and sliced bell peppers to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.

4.Add the chopped kale to the skillet along with the chicken broth or water. Cover and cook for 2-3 minutes, or until the kale has wilted.

5.Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine. Season with salt and pepper to taste.

6.Serve immediately, optionally garnished with sesame seeds and fresh parsley.