Ingredients
60 ml olive oil, divided
4 skinless, boneless chicken breast halves, cut into strips
salt and pepper, to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
15 ml dried basil
60 ml balsamic vinegar, divided
Directions
Step 1
Prepare all the ingredients.
Step 2
In a large skillet over medium-high heat, add 30 ml of olive oil. Add the chicken strips and season with salt and pepper. Cook and stir until the chicken turns golden brown, about 3 to 5 minutes. Transfer the cooked chicken to a bowl and set it aside.
Step 3
In the same skillet, add the remaining olive oil. Stir in the bell peppers and onion. Cook and stir until they become tender, about 3 minutes.
Step 4
Add the chopped garlic and cook until fragrant. Then stir in 30 ml of balsamic vinegar and the dried basil.
Step 5
Return the cooked chicken to the skillet. Reduce the heat to low, cover, and simmer until the chicken is no longer pink and the juices run clear, about 20 minutes.
Step 6
Just before serving, stir in the remaining 30 ml of balsamic vinegar.