Reviewed: Apr. 1, 2012

This was EXCELLENT!! great mixing of flavors. I do recommend to triple or quadruple sauce...but I am a sauce person...great job!! Also, I put more spinach and used the veggies and spinach as bed did not have to make rice or anything else with it!! Thanks!

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Reviewer:

kMCGHAN

Reviewed: Feb. 28, 2012

Wow, what a great sauce! I was hesitant at first about this combination of veggies. but DH and HS ate all of their meal! It is a very colorful dish, and I think of it as chicken over a cooked salad (sometimes I get REAL tired of lettuce!). Using the balsamic vinegar separately as a sauce/type glaze kept everything from getting too dark in color. I will definitely do this again. Next time I will use chicken cutlets, so they will cook faster.

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Reviewer:

Bibi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 15, 2011

This was so tasty! I think I over-caramelized the balsamic, because it's suuper sticky, but I'll do it less next time.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Nov. 22, 2011

What a great healthy meal. The balsamic gives this dish such a nice flavor. I cut the chicken and vegis into bite sized pieces and cooked in a wok. Served with rice.

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Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Nov. 6, 2011

This was okay. Needs a lot more garlic and pepper to suit our tastes. Good base recipe, will tweek it next time. Nice healthy meal.

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Reviewer:

Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

Reviewed: Sep. 18, 2011

Excellent!!!! I was skeptical at first about the amount of balsamic vinegar called for this dish. Then, after I read a few reviewers and some people said that they doubled the sauce, I decided to give it a try. I browned the chicken first and set aside, then sautéed the onions, garlic and vegetables (I only had green/red bell peppers and onions on hand), then all other ingredients along with ½ cup of chicken broth and added everything in my crockpot for a couple of hours. Served over Basmati brown rice.

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Reviewer:

Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Mar. 12, 2011

Wow this truly is an AMAZING dish! I absolutely loved it. Don't skimp on the garlic part; I believe that's what makes this recipe. Make it exactly as described and it will be great. I steamed the asparagus in my steamer instead of sauteing, then mixed it in. That's personal preference though, it lessens the time to cook the peppers as my wok was already full. Easy, healthy, and I will definitely be eating again. Thanks for sharing!

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Reviewer:

Banway24

Reviewed: Feb. 26, 2011

I have made many recipes from this site and never rated any before, but this one I must comment on. Absolutely delicious! So quick and easy, it's hard to believe it tastes so good -- and healthy too! I doubled the amount of balsamic, but not the brown sugar, and served it over yellow rice. This will be a regular in our house!

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Reviewer:

mmc1oo1

Cooking Level: Intermediate

Home Town: Wyckoff, New Jersey, USA

Reviewed: Feb. 17, 2011

A nice change of pace from traditional stir fry soy sauce based sauce. It was a bit sweet for my taste, but that is the nature of balsamic vinegar (and brown sugar, of course). I loved all of the fresh veggies. We are on a low sodium diet so I really appreciated that I didn't have to use any salt to flavor this dish. Thank you for the recipe!

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