Honey Sesame Chicken Vegetable Stir Fry

2 Tbsp balsamic vinegar

2 Tbsp toasted sesame oil

1 Tbsp honey

1 Tbsp rice vinegar

1 Tbsp sesame seeds

1/2 tsp grounder ginger

1/4 tsp garlic salt

1/2 cup vegetable broth, no salt added and divided

1/2 cup yellow onion, diced

1 lbs boneless, skinless chicken breast, cut into 1-inch cubes

2 tsp minced ginger

2 garlic cloves, minced

2 cups broccoli florets, chopped into bite-size pieces

1 cup red bell peppers, cut into 1-inch pieces

1 cup mushrooms, sliced

1/2 cup carrots, shredded

2 cups cooked brown rice

2 large eggs, whisked

1. In a small bowl, mix the balsamic vinegar, toasted sesame oil, honey, rice vinegar, sesame seeds, ground ginger and garlic powder together. Set aside.
2. In a large skillet over medium heat, add ¼ cup no salt added vegetable broth. Add onions and cook until translucent, about 5 minutes.
3. Add chicken breast pieces and cook for about 5 minutes or until cooked through. Remove chicken and onions from the skillet.
4. Add the remaining ¼ cup of low-sodium vegetable broth to the skillet, along with ginger, garlic, broccoli, bell peppers, mushrooms, and carrots. Cook, stirring occasionally, until slightly softened, about 5 minutes.
5. Add the chicken and onions back to the skillet. Add in the whisked eggs. Stir to combine.
6. Once the eggs are cooked through, add the previously prepared balsamic vinegar sauce to the pan. Stir thoroughly to combine. Reduce the heat to low and cook for about 5 minutes, covered.
7. Divide cooked rice and stir-fry mixture evenly over 4 plates.
8. Note: The USDA recommends cooking eggs until the yolk and whites are firm.