Ingredients
1 lb boneless chicken, shrimp, or tofu, bite-sized pieces
2 Tbsp Persian Lime Olive Oil, divided
4 Cups mixed vegetables (e.g. broccoli, bell peppers, carrots and snow peas)
2 cloves garlic, minced
3 Tbsp Honey Ginger White Balsamic
1 Tbsp soy sauce or tamari
Directions
Heat 1 Tbsp of Persian Lime Olive Oil in a large wok or skillet over medium-high heat.
Add the chicken, shrimp, or tofu. Stir-fry until fully cooked. Remove from the skillet and set aside.
Add the remaining 1 tbsp of Persian Lime Olive Oil to the skillet. Add the mixed vegetables and stir-fry for 4-5 minutes until crisp-tender. Add the minced garlic and cook for 30 seconds until fragrant.
In a small bowl, whisk the Honey Ginger Balsamic & soy sauce to create the sauce.
Return the cooked protein to the skillet with the vegetables.
Pour the sauce over everything.
Stir to combine for 1-2 minutes until the sauce thickens slightly and coats all ingredients.
Serve immediately, over rice or noodles.