1 1/2lbchicken thighs or breastsdiced into 1/2" pieces
1tablespoonarrowroot or cornstarch
1small red peppersliced very thin
1small green peppersliced very thin
1small onionsliced thin
Optional: 2 ears of cornkernels removed
1medium summer squashI used pattypan, crookneck or zucchini would work as well
1/4cupgarlic scapesroughly chopped into 1/2" pieces (substitute 1-2 cloves of garlic if scapes are not available)
2-3tablespoonslight flavor olive oilpreferably not extra virgin (lighter oils will have a higher smoke point)
kosher saltto taste
freshly ground black pepperto taste
Prep all ingredients prior to turning on the stove. Whisk together the balsamic and the honey, set aside. In a large bowl, sprinkle the arrowroot over the chicken pieces and toss well to coat. Once everything is ready to cook, heat 2 tablespoons of olive oil in a very large skillet over medium high heat.
Add the chicken pieces to the hot oil and season with salt and pepper. Toss to coat with oil and then let cook for 1-2 minutes, just until it begins to brown. Toss with tongs and continue cooking the other sides of the meat. When the meat is barely cooked through, remove to an empty bowl.
Add the peppers and onions to the oil left in the pan and quickly toss with tongs or a wooden spatula. Continue tossing and cooking for a couple minutes, just until the vegetables are barely tender and still crisp. Remove cooked vegetables to the same bowl waiting with the chicken and add the squash, garlic and corn (if desired) to the skillet. Add a drizzle of oil if needed and quickly stir fry (tossing and stirring constantly) just until the squash starts to soften.
Add everything back into the skillet and pour in the balsamic sauce. Cook just barely a minute or two, until all the pieces are coated with the sauce. Enjoy!
Italian Balsamic Chicken Stir Fry https://barefeetinthekitchen.com/italian-balsamic-chicken-stir-fry/